Sentences with phrase «coats back of spoon»

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.

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

Stir in the remaining 1/4 cup liqueur and continue simmering for 10 to 15 minutes, until the sauce coats the back of a spoon.

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

In a medium saucepan over medium - high heat, cook remaining ingredients until the mixture bubbles, thickens, starts to gel, and coats the back of a 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.

Return the mixture to the saucepan and, without boiling, cook over low heat, whisking frequently until the mixture coats the back of a spoon thickly, 4 to 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).

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.

Bring the combined mixture back to a boil, then simmer until it coats the back of a 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.

Simmer, whisking often, until sauce coats the back of a spoon, 8 — 10 minutes.

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

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

Scrape roux into simmering broth; whisk until thickened and broth coats the back of a spoon.

Once the stock is all whisked in, simmer gravy a few more minutes until it is thick enough — when the sauce coats the back of a spoon, it should be good to go.

Heat the milk mixture over medium heat, whisking often, until the mixture thickens and coats the back of a spoon.

Cook until the curd has thickened and thickly coats the back of a spoon.

Place the saucepan on the stove and cook over medium low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon.

Add all the curd and continue cooking / scraping the bottom with a spatula until the mixture becomes quite thick and coats the back of a spoon.

Bring the mixture to a boil, stirring constantly, until glossy or the sauce coats the back of a spoon.

Blend in additional hot water, 1 teaspoon at a time, as needed until the sauce coats the back of a spoon.

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

Return egg yolk mixture to pan; cook over medium - low heat 5 minutes or until slightly thick and mixture coats the back of a spoon, stirring constantly (do not boil).

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.

Meanwhile, in a saucepan, reduce reserved marinade to half its original volume, or until it coats the back of a spoon.

Pour in the cream, lemon zest and a few pinches of salt and pepper to taste and let simmer until sauce coats the back of a spoon, 10 - 15 minutes.

Cook, stirring constantly, for a further 4 — 6 minutes or until the curd has thickened and coats the back of a spoon.

Stir in the vegan butter and pinch of salt and cook for another few minutes, or until the mix coats the back of a spoon.

Pour the mixture back into the saucepan and, while constantly whisking, cook over medium heat until the ice cream base is formed and coats the back of a spoon, 5 to 8 minutes.

Whisk and cook over low heat until mixture thickens and coats the back of a spoon.

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.

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!).

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

Stir constantly until it coats the back of a spoon.

Once it halves or even turns to 1/3, add the powdered sugar and keep stirring till it thickens and coats the back of a spoon.

Heat, stirring often, until the mixture slightly thickens and reaches 170 degrees or until it coats the back of a spoon.

After 5 - 7 minutes or so, you'll know the glaze is thick enough when it coats the back of a spoon.

Heat the cream mixture and cook, stirring constantly (scraping the bottom of the pan as you stir) until the mixture begins to thicken and coats the back of a spoon (an instant - read thermometer will read 170 degrees F.).

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

For the glaze: Add the balsamic vinegar and Worcestershire to a small saucepan and simmer over medium heat until thickened and coats the back of a spoon, 3 to 5 minutes.

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.

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

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

Return to the saucepan and stir over low heat for 8 - 10 minutes or until the mixture thickens and coats the back of a spoon.

Once it coats the back of a spoon, it's done.

Stir occasionally until it coats the back of your spoon.

Cook, whisking frequently, until sauce thickens and coats the back of a 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).