Sentences with phrase «heated cream mixture»

I poured the heated cream mixture into the eggs, whisking as I poured bit by bit.

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.).

Not exact matches

Both — but also it's a matter of not having to cook the sugar when using confectioner's... with regular granular sugar, you need to heat the sugar mixture just until the crystals dissolve (think simple syrup) so the ice cream will come out smooth rather than gritty.

To make the whipped cream: Heat up the cream in a medium sized saucepan over medium heat just until you start to see steam rise up (don't bring it to a boil) then crumple the basil leaves and add them, cooking for 1 minute more, then remove the pan from the heat, cover, and let the mixture steep for 30 minuHeat up the cream in a medium sized saucepan over medium heat just until you start to see steam rise up (don't bring it to a boil) then crumple the basil leaves and add them, cooking for 1 minute more, then remove the pan from the heat, cover, and let the mixture steep for 30 minuheat just until you start to see steam rise up (don't bring it to a boil) then crumple the basil leaves and add them, cooking for 1 minute more, then remove the pan from the heat, cover, and let the mixture steep for 30 minuheat, cover, and let the mixture steep for 30 minutes.

Remove from heat and stir in vanilla cream and a pinch of fleur de sel (mixture will bubble vigorously, then the heat will drop quite a bit).

Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C water / For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.

Heat the milk, cream, and salt until the mixture reaches 190 degrees F. Gently stir in 3 tablespoons of lemon juice.

Add egg / milk mixture back to the remaining milk and cream and cook over medium heat, whisking or stirring until thickened, about 5 minutes.

Return the mixture to the saucepan and cook on medium heat while whisking constantly until a very thick pastry cream is formed.

I would not heat the buttermilk but instead, add the lukewarm cream mixture (after adding the gelatin to it), so it doesn't curdle.

Once the entire mixture begins to bubble, remove from the heat and stir in 1/4 cup of the heavy cream.

Combine chocolate chips, 2 tablespoons whipping cream and 1 tablespoon butter in small saucepan; cook over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth.

Return the mixture into the pot and cook while constantly whisking on a medium - high heat until you get a thick pastry cream.

When the cream mixture just starts to boil, add the vanilla bean and seeds, cover the pan with a lid and turn off the heat.

Remove the pan from the heat and gradually whisk in the cream mixture.

Bring the cream mixture to a simmer over medium heat and whisk until the sugar dissolves.

In a small saucepan, combine the caramel and heavy cream and cook over low heat until the caramel are melted and the mixture is smooth.

Bring the drained juice and the cream to a boil in the now - empty Dutch oven over high heat; cook, stirring occasionally, until thickened and a wooden spoon leaves a trail in the mixture, about 5 minutes.

While the dough is in the fridge prepare the filling, in a medium pot add butter, brown sugar, cinnamon and diced apples, mix together and cook on low to medium heat for 5 minutes, cover and cook for another 5 minutes, stir the mixture occasionally and watch that it doesn't burn (at this point gently squish with a fork, but do not make a cream, leave diced apples almost whole), if apples are not soft continue to cook for another 5 minutes on low uncovered.

-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately...)

Add the cashew cream, stock, nutritional yeast flakes, and thyme, reduce the heat to medium - low, and gently simmer until thick, 35 to 40 minutes; stir occasionally to make sure the cream mixture doesn't stick and burn on the bottom of the pan.

Remove the cream mixturefrom the heat and whisk in the gelatine until dissolved.Drain the raisins and cranberries and stir into the cream mixture (discard the soaking liquid)

I have done it in a few different ways - for Cake / Pie fillings, I do a few teaks to it, for a more fluffy, less dense texture: cream the butter sugar and egg mixture first (before heating) with my hand mixer.

Once the mixture is a dark amber, turn off the heat and add the cream.

Heat the cream, milk and malted milk powder in a saucepan until the powder has dissolved and the mixture is just simmering.

When sugar mixture is ready, turn off heat and slowly add cream mixture.

Turn the heat down to the lowest setting, add the popped buttered popcorn to the cream / milk mixture, and stir to coat / saturate the kernels.

Pie Heat chocolate and 1/4 cup cream in a heatproof bowl set over a saucepan of barely simmering water (bowl should not touch water), stirring, until chocolate is melted and mixture is smooth.

For the hot chocolate, combine the unrefrigerated coconut milk, heavy cream, regular milk, sweetened condensed milk, chocolate, vanilla and salt together in a large saucepan and stir constantly until the chocolate is melted and the mixture has heated.

Add the cream and continue to simmer the mixture over medium - low heat (do not allow it to boil) until it is again reduced by half.

Return the mixture into the pan and continue to cook while whisking constantly on medium - low heat, until you get a uniform and thick cream.

Stir in balsamic vinegar, maple syrup, Cashew Cream, and water, and heat, stirring, until mixture comes together.

Remove from the heat and slowly whisk in the warm cream to combine - be careful, the mixture will bubble up.

** You don't want to boil the cream mixture, so when it starts steaming take it off the heat, and slowly add to the egg yolk mixture.

4) While your syrup mixture is boiling, combine the cream and half and half in a large sauce pan and begin heating up.

Turn off heat and allow mix to cool a bit / Purée mixture in food processor, in small batches in the blender, or use an immersion blender in the sauce pan / Purée until smooth and silky / Add a little more water or stock if needed to achieve desired consistency / Taste and adjust seasoning / Optional — stir in cream and a little more butter before serving.

Adjust heat to slow simmer and cook uncovered until carrots and apple are tender, about 30 minutes / Turn off heat and allow mix to cool a bit / Purée mixture in food processor, in small batches in the blender, or use an immersion blender in the sauce pan / Purée until smooth and silky / Add a little more water or stock if needed to achieve desired consistency / Taste and adjust seasoning / Optional — stir in cream and a little more butter before serving.

Once the caramel mixture turned golden brown, I removed it from the heat and added the heavy cream immediately.

Blend in the tea milk cream mixture slowly and re-heat on a low heat until the mixture becomes thick and creamy.

Once the caramel mixture has turned a deep golden brown, remove it from the heat and add the heavy cream immediately.

Heat brown sugar, heavy cream, 2 1 - ounce pieces of butter, and 1/4 tsp cream of tartar in a 3 quart saucepan over medium - high heat, stirring frequently while bringing the mixture to a bHeat brown sugar, heavy cream, 2 1 - ounce pieces of butter, and 1/4 tsp cream of tartar in a 3 quart saucepan over medium - high heat, stirring frequently while bringing the mixture to a bheat, stirring frequently while bringing the mixture to a boil.

Pour all of the tempered egg yolk mixture into the pot of cream and return it to the stove over medium low heat.

Return saucepan to medium heat and slowly add the tempered egg mixture back into the remaining cream in pan while whisking constantly.

Combine heavy cream and butter in a small saucepan over medium heat, stirring frequently, until butter is melted completely and mixture is heated through.

Heat the cream and sugar together in a small saucepan over a low heat, stirring, until the sugar has dissolved and the mixture is not quite simmering (do NOT allow to bHeat the cream and sugar together in a small saucepan over a low heat, stirring, until the sugar has dissolved and the mixture is not quite simmering (do NOT allow to bheat, stirring, until the sugar has dissolved and the mixture is not quite simmering (do NOT allow to boil)

Reduce heat to low and add cream, egg and cheese mixture.

When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture.

Place 1/2 cup cream and white chocolate in a heatproof bowl and heat over a small saucepan of simmering water, stirring regularly with a whisk until chocolate melts and mixture is smooth.

Remove cream mixture from heat and slowly pour about 1 cup into the yolks, whisking constantly.

Reduce heat to low and gently pour in the cream mixture while whisking constantly.