Sentences with phrase «coat the back of a spoon about»

Cook over medium heat stirring constantly until custard thickens and can coat the back of a spoon about 10 - 12 minutes.

Not exact matches

It is ready when the mixture coats the back of a spoon, about 5 minutes.

Continue to cook and stir for about 4 - 5 minutes until the mix is thick enough to coat the back of a spoon.

Cook the mixture over a saucepan of simmering water or in a double boiler, over medium heat, until the mixture is thick enough to coat the back of a spoon, about 10 minutes.

Let sauce simmer, stirring occasionally, until it is thick enough to coat the back of a spoon, about 15 minutes.

Turn to medium - low and stir continuously until the mixture thickens enough to coat the back of a spoon (about 8 to 10 minutes).

Continue to cook, whisking occasionally, for about 5 minutes or until the mixture is slightly reduced and coats the back of a spoon.

When the mixture coats the back of a spoon, in about 5 - 7 minutes, it is done.

Return this mixture to the saucepan, add the sugar, and cook over medium heat, stirring continuously until the mixture coats the back of a spoon, about 5 minutes.

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.

In a saucepan, mix together the soy sauce and maple syrup over medium heat until sauce is thick enough to coat the back of a spoon (about 7 to 10 minutes).

Add thenutmeg, salt, pepper, and minced herbs and continuously whisk until the mixture becomes thick (can coat the back of a spoon), about 5 minutes.

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

Whisk in milk; simmer over medium - low heat; stirring occasionally, until sauce thickens and coats the back of a spoon, about 10 minutes.

After about 20 - 25 minutes, the sauce will thicken enough to coat the back of a spoon.

Simmer until the blueberry sauce is thick enough to coat the back of a metal spoon, about 5 minutes.

Add pecans and walnuts and continue to simmer until liquid is thickened and coats the back of a spoon, about 5 minutes.

Season once again with salt then bring to a simmer and let cook until thick enough to coat the back of a spoon, about 30 minutes.

Place over high heat, bring to a boil, and cook until the sugar dissolves and the sauce coats the back of a spoon, about 1 to 2 minutes (this happens quickly so watch carefully!).

Pour cream - egg mixture back into the saucepan and cook over medium heat stirring constantly, until custard coats the back of the spoon, about 5 minutes.

Cook, stirring occasionally, until thick enough to coat the back of a spoon, about 6 minutes.

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

Cook until the liquid has reduced to a molasses - like consistency and it coats the back of a metal spoon, about 10 - 15 minutes.

Bring the mixture to a simmer and let cook for about 10 - 15 minutes, whisking, until the sauce thickens and coats the back of a spoon.

Add dried cherries and simmer until sauce coats back of spoon — about 15 - 20 minutes.

Set saucepan over medium - high heat, whisking constantly (unless you want scrambled eggs), cook mixture until it's thick enough to coat the back of a spoon, about 3 - 5 minutes.

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.

Whisk mixture back into saucepan, then cook over medium - low heat, whisking constantly, until custard is thick enough to coat a spoon and just holds the marks of the whisk, about 5 minutes.

Bring to a simmer, stirring frequently, until the sauce coats the back of a spoon, about 6 - 8 minutes.

Gradually whisk in 1 cup whole milk and cook, whisking, until mixture thickens and coats the back of a spoon, about 5 minutes.

Heat the juice over medium heat and simmer until it is thick, syrupy, and easily coats the back of the spoon, about 8 minutes (mine was less than 8 minutes, around 5 - 6 minutes).

Continue cooking and stirring until pudding thickens enough to thickly coat the back of a spoon, about 2 minutes.

Continue to whisk until the mixture has thickened and coated the back of the spoon... probably about 10 to 12 minutes.

Bring to a simmer and stir occasionally until sauce is thickened (coats the back of a spoon), about 15 minutes.

Cook for about 2 minutes, until it is thick enough to lightly coat the back of a spoon.

Add to the broth mixture and cook, stirring frequently, until reduced by about half and thickened enough to coat the back of a spoon, 8 to 10 minutes.

Heat the juice over medium heat and simmer until it is thick, syrupy, and easily coats the back of the spoon, about 8 minutes.

3 Slowly cook the custard over medium - high heat, stirring frequently, until thick enough to coat the back of a spoon, about 170ºF; do not let the custard boil.

Stir and cook over simmering water until the custard coats the back of the spoon, about 10 minutes.

3 Pour the mixture back into the saucepan, and stir constantly over medium - low heat until the sauce is thick enough to coat the back of a spoon, about 5 minutes.