Sentences with phrase «coat back of wooden spoon»

You'll know it's done when the mixture is rich and thick enough to coat the back of a wooden spoon.

Add to the saucepan and cook, stirring constantly, until the mixture thickens and can coat the back of a wooden spoon.

5 Over a low heat, stir the cream mixture until it thickens.It should coat the back of a wooden spoon, and when you run your finger in a line over the back of the spoon, the cream should not run.

Cook, stirring, over medium heat, until mixture is thick enough to coat the back of a wooden spoon.

Bring the custard to a boil over low heat, stirring constantly, and cook until thick enough to coat the back of a wooden spoon.

It should be thick enough to coat the back of a wooden spoon without sliding off, but still pourable.

Add the cream and tarragon and reduce by half; the cream should coat the back of a wooden spoon.

Cook until mixture is thick enough to coat back of wooden spoon, 5 to 7 minutes.

Place over medium heat, whisking constantly, until the custard thickens and can coat the back of a wooden spoon, about 8 - 10 minutes.

Place the pot over medium - low heat and cook, stirring constantly with a heatproof silicone spatula, until the mixture thickens enough to coat the back of a wooden spoon and reaches 170ºF on an instant - read thermometer, 5 — 10 minutes.

Stir consistently over low heat until mixture is thick enough to coat the back of a wooden spoon.

Stir continuously until the mixture thickens enough to coat the back of a wooden spoon.

When the sauce has thickened, it will easily coat the back of a wooden spoon.

Stirring constantly, gently cook until the mixture is thick enough to coat the back of a wooden spoon.

Let it simmer for 5 minutes or until it is thick enough to coat the back of a wooden spoon.

Cook slowly over medium low heat for about 10 minutes stirring constantly until the mixture thickens enough to coat the back of a wooden spoon.

As you join the egg yolks to the cream and let it simmer, the custard will thicken until it can coat the back of a wooden spoon.

The custard should coat the back of the wooden spoon, and shouldn't run if you swipe your finger through the coating (see right - hand photo below recipe).

Heat gently until it coats the back of a wooden spoon.

Reduce heat to low and stir constantly until mixture thickens and coats the back of a wooden spoon.

Whisk for 3 minutes or until your pastry cream has thickened and coats the back of a wooden spoon.

Heat the milk / egg / sugar mixture stirring constantly until it coats the back of a wooden spoon.

Return to pan and stir continuously over low heat until mixture coats the back of a wooden spoon thickly (5 - 6 minutes).

Heat over medium heat for about 4 minutes, or until the mixture starts to thicken and coats the back of a wooden spoon.

Stir well then pour back in the saucepan and cook over medium low heat until the cream thickens and coats the back of a wooden spoon.

Return the mixture to the saucepan and place over low heat, stirring frequently, until the custard thinly coats the back of a wooden spoon.

Continue cooking (and stirring) until the mixture thickens and coats the back of a wooden spoon.

Pour the mixture back into the saucepan over medium heat and stir continuously until the mixture coats the back of a wooden spoon, about 3 minutes.

Heat until you the mixture coats the back of a wooden spoon and you can draw a line through the coating.

Not exact matches

Next, place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon or heatproof spatula, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F)(77 degrees C).

Cook the custard over medium heat, stirring often with a wooden spoon, for 6 to 8 minutes or until the custard thickens enough to coat the back of the spoon.

Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F)(77 degrees C).

Then transfer the entire egg mixture into the milk, still on the stove, and cook over low heat, stirring with a wooden spoon, until the mixture is thickened enough to coat the back of the spoon.

Sirring constantly, with a heatproof spatula or wooden spoon, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F)(77 degrees C).

Place it over low heat, stirring constantly with a wooden spoon, until custard is thick enough to coat back of spoon and registers 76 to 79ºC / 170 to 175ºF on an instant - read thermometer (do not let boil).

Turn the heat to medium and stir constantly with a wooden spoon until mixture is thick enough to coat the back of the spoon in a thin, creamy layer.

Whisk in egg mixture and cook over low heat for 6 — 8 minutes, stirring constantly with a wooden spoon until mixture thickens enough to coat the back of the spoon.

Place the bowl over a saucepan of simmering water and, stirring constantly with a silicone spatula or wooden spoon, cook until the custard thickens enough that it coats the back of a spoon.

When it is all mixed in, pour the custard mixture back into the saucepan set over a medium heat and stir constantly, not vigorously, with a wooden spoon until the custard coats the back of the spoon.

Pour the egg mixture into the pan with the cream, lower the heat, then cook for a few mins, stirring continuously with a wooden spoon, until the custard coats the back of the spoon.

Test it by pouring a little over the back of a wooden spoon — it should coat it thickly and not run off.

Lower the heat slightly, whisk in the eggs and continue to stir with a wooden spoon until the curd has thickened and coats the back of the spoon.