While steak marinates, heat 2 tablespoons oil
in a small heavy saucepan over medium heat until it shimmering.
Place the milk
in a small heavy saucepan over medium heat and bring to a gentle simmer.
FOR THE FROSTING
In a small heavy saucepan over low heat bring jam, cream and chocolate to a simmer, stirring occasionally, until smooth.
Meanwhile, melt butter
in a small heavy saucepan over medium heat.
Bring wine, water, sugar, zests, and bay leaf to a boil
in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then boil until reduced to about 1/3 cup, about 10 minutes.
Meanwhile, melt butter
in a small heavy saucepan over low heat.
Melt butter
in a small heavy saucepan over medium heat.
In a small heavy saucepan over medium heat, stir sugar, reserved 1/3 cup lemon juice, and 1/4 cup water until sugar dissolves.
Place the cream, milk, and sugar
in a small heavy saucepan over medium heat.
Not exact matches
Bring the
heavy cream to a simmer
in a
small saucepan and pour
over the chocolate.
In a
small saucepan, heat 120 ml / 1/2 cup
heavy whipping cream and a
small pinch salt until just simmering, then pour
over the chopped chocolate.
In a
small heavy - bottomed
saucepan, heat the coconut milk
over medium - low heat.
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.
In a
small saucepan, heat
heavy cream
over medium low heat until bubbles just begin to form around the edges.
Place white chocolate chips and 1/3 cup
heavy cream
in a
small saucepan over low heat.
In small heavy duty
saucepan over medium heat, stir 2/3 cup sugar and water to dissolve; bring to boil.
Stir the
heavy cream and light corn syrup
in a
small saucepan over medium heat until it comes to a boil.
Heat
heavy cream and butter
in a
small saucepan over medium heat, stirring frequently.
Bring
heavy cream to the brink of a boil
in a
small saucepan on the stove, then pour
over chopped chocolate.
Put the sugar
in a
small heavy saucepan and cook
over medium - high heat, stirring with a wooden spoon, until it dissolves and the caramel turns light amber, about 6 minutes.
Once the cake reaches room temperature, warm
heavy cream
in a
small saucepan over medium high heat until bubbles start to form at the edges of the pan.
In a
small saucepan over medium - high heat, bring
heavy cream to a boil.
Meanwhile, infuse the crème fraîche:
In a
small saucepan set
over medium heat, add the
heavy cream.
In a
small saucepan over medium heat gently warm the
heavy cream until
small bubbles form around the edges - do not boil.
Place vinegar
in a
small,
heavy saucepan; bring to a boil
over medium heat.
Combine
heavy cream and butter
in a
small saucepan over medium heat, stirring frequently, until butter is melted completely and mixture is heated through.
To make the sauce, melt the butter
in a
small heavy based
saucepan over a medium - low heat.
in a
small heavy - duty
saucepan (preferably stainless steel so you can monitor the color of the butter), melt the butter
over medium - low heat and cook, watching closely and swirling occasionally, until it is golden brown with brown specks, 6 to 8 minutes.
While the cake is baking, make the caramel sauce:
In a
small,
heavy - bottomed
saucepan, combine the butter, sugars and syrup, and bring to a simmer
over medium - high heat.
Save this, add a
heavy pinch of sugar and reduce to a glaze
in a
small saucepan over medium heat.
In a
small saucepan over medium heat, bring the
heavy cream and salt to a simmer.
Combine the
heavy cream and vanilla extract
in a
small saucepan over medium - low heat.
For the Icing:
In a
small saucepan add the
heavy cream and heat
over medium heat.
In a
small saucepan over medium - high heat, add
heavy cream and bring to a simmer.
Heat milk
over medium - high heat
in a
small,
heavy saucepan to 180 ° or until tiny bubbles form around edge (do not boil).
In a small saucepan, add the heavy cream over low heat, and slowly whisk in the hone
In a
small saucepan, add the
heavy cream
over low heat, and slowly whisk
in the hone
in the honey.
Combine the granulated sugar and water
in a
small heavy saucepan and bring to a boil
over medium heat, stirring to dissolve sugar.
Chocolate Glaze: Place ingredients
in a
small heavy - bottomed
saucepan over very low heat; stir until ingredients are melted and glaze is smooth.
In a
small saucepan over medium heat, bring the
heavy cream to a simmer.
To make the barbecue sauce base, combine all the ingredients except the
heavy cream
in a
small saucepan over medium heat.
Combine the quinoa, almond milk, water, vanilla, salt and cardamom
in a
small,
heavy - based
saucepan and bring to the boil
over medium heat.
In a
small saucepan, combine the
heavy cream, butter, and salt together
over medium - high heat.
To make the sauce:
In a
small heavy saucepan, melt the butter
over medium heat.
Combine first 3 ingredients
in a
small,
heavy saucepan over medium heat.
Melt remaining 1/2 stick butter
in a very
small heavy saucepan over low heat; then remove the pan from the heat and let butter stand 3 minutes.
In a
small,
heavy saucepan over medium - low heat, warm the olive oil.
2
In a
small,
heavy saucepan, heat the milk
over medium - low heat until bubbles form around the edges of the pan.
In a
small heavy saucepan, cook the sugar and water together
over medium heat, swirling the pan occasionally until the sugar is completely dissolved and the mixture is a light amber colour, about 7 minutes; remove from the heat.