Sentences with phrase «custard mixture»

When the custard and berry mixture is completely cool, stir them together and pour the blueberry custard mixture into the frozen bowl part of the ice cream machine.

Fill each shell about 3/4 full with custard mixture.

First, be sure that you cook the egg custard mixture long enough.

Pour in just enough custard mixture to completely cover the bread (you may have some leftover; save it).

Cool custard mixture over an ice bath.

Pour custard mixture into pie crust.

Cover that layer of bread with a simple custard mixture of eggs, whole milk, vanilla, granulated and brown sugars, cinnamon, and salt.

Layer the cookies with a spoonful of the mascarpone custard mixture, then keep adding on layers until all the ladyfingers and custard are gone.

Place cubed bread in a casserole dish, pour over a cinnamon vanilla custard mixture, and then allow it to soak overnight.

Cover with remaining custard mixture.

Place a strainer or a piece of cheesecloth over a medium bowl and pour the warm custard mixture through the strainer.

Cook on medium low until the custard mixture reaches 185 degrees.

Strain out the custard mixture into a large bowl.

Chill the custard mixture for 4 hours, add another 1/4 cup of buttermilk and add to your ice cream maker.

Remove the doughnut pieces from the custard mixture and discard them.

Take your last doughnut, break it up into three large pieces and submerge them in the custard mixture.

Pour half the custard mixture over the slices, coaxing it with a spoon so there aren't any large dry spots.

Pour the remainder of the custard mixture over the top layer of bread, using a spoon to make sure everything is saturated.

If you follow the recipe they are cooked when the custard mixture reaches the proper temperature!

Straining the custard mixture is the key.

Pour on to the custard mixture, then return to the pan and stir to make a thick custard.

Stir the custard mixture over a medium heat with a wooden spoon or heat - proof spatula, making sure to scrape the bottom and corners as you stir, until mixture thickens and coats the back of the spoon or spatula.

Brush the edges of the crust with a little of the custard mixture, then slowly pour the remaining custard over and around the sweet potatoes; it will sink through to the bottom.

Pour the custard mixture into the ramekins, dividing the mixture equally.

Strain the custard mixture while pouring it into four 4 - ounce ramekins.

Note: you will need to chill the custard mixture over night before putting it in your ice cream maker.

Put a deep baking dish, or bowl made of plastic, stainless steel or something durable in the freezer, and pour your custard mixture into it.

Lightly press down on the top of the bread to allow the top layer of bread to absorb some of the custard mixture, or gently stir it to distribute the custard throughout the bread.

Instead, the subtle lemon flavor comes from steeping lemon zest in the milk for the custard mixture.

Gradually whisk the hot milk into egg mixture; return the custard mixture to the saucepan.

Put 4 slices of the bread in the custard mixture and let sit for 2 minutes.

You may have some residual egg whites not fully integrated into your custard mixture — to ensure a smooth batter, be sure to strain the custard mixture into a separate bowl to ensure a smoother custard texture.

Pour half of the custard mixture over strawberries.

You then place the bread over the syrup and then pour a custard mixture over the bread.

Sprinkle some strawberries and currants between the slices, then pour over the custard mixture and top with the rest of the strawberries and currants.

Add bread, turn to coat, then press down gently on bread until you feel it start to soak up custard mixture — this is key for a luscious, not dry, texture.

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 custard mixture into an ice cream maker and churn according to manufacturer's directions.

Pour about 1/2 cup of the custard mixture into the yogurt, beating as you go.

Return the pan to a low heat and cook, stirring all the time with a wooden spoon, for 8 - 10 minutes, until it reaches a custard mixture and is thick enough to coat the back of the spoon.

Add half of the date pieces to the casserole then using a spoon or your hands, toss the croissants, oranges, dates and custard mixture until the fruit is thoroughly mixed in and all the pieces of croissant are moistened with the custard mixture.

After it cooled off a bit, we blended it with the strawberries and then into the custard mixture.

Continue to cook the custard mixture over medium heat until it is very hot but not simmering (180 - 185 degrees).

Pour the custard mixture into the prepared ramekins.

Pour the custard mixture over the bread in the baking dish.

3 Divide the custard mixture among the dishes.

With wire whisk, gently fold whipped cream into custard mixture.