Sentences with phrase «milk in a heavy saucepan»

Set aside.Combine 1 1/2 cups sugar, 6 tablespoons butter, 1/3 cup evaporated milk in a heavy saucepan.

Not exact matches

Dulce de Leche: Put the milk, sugar, corn syrup, baking soda and salt in a large, heavy - duty 8 quart (8 liter) saucepan or Dutch oven.

I heat my milk (1/2 gal) sometimes with added cream in a large heavy saucepan to low boil, cool for 20 to 30 mins and add the yogurt starter (purchased plain full fat) that I have premixed with a small amount of milk.

Combine condensed milk, butter, cream, and corn syrup in a medium heavy bottom saucepan.

Place milk, cream and vanilla in a heavy saucepan over medium heat and bring just to a boil.

While the cider boils, heat 1 cup of heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, and a pinch of salt in another medium saucepan over medium heat.

Place the milk in a small heavy saucepan over medium heat and bring to a gentle simmer.

In a heavy bottomed 2 - quart saucepan, combine 1/4 cup of granulated sugar and the milk together.

In a large non-reactive saucepan over medium - high heat, combined together the milk, heavy cream and salt.

In a small heavy - bottomed saucepan, heat the coconut milk over medium - low heat.

In a heavy 4 - quart saucepan, combine milk, cream, corn syrup, salt, and remaining 2/3 cup (133 grams) sugar.

Combine the milk and cream in a heavy, medium saucepan and heat to just under a boil.

In a medium - size, heavy - bottom saucepan, place the coconut milk or cream, milk, and cocoa powder, and whisk to combine well.

Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.

In a heavy saucepan, add cornstarch mixture to milk and whisk to combine.

In a heavy saucepan bring cream, milk, sugar, zest, and salt just to a boil, stirring occasionally.

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.

Bring 2 cups milk to simmer in heavy medium saucepan; remove from heat.

In a medium - sized, heavy - bottom saucepan, place tapioca pearls in 1 cup of the almond milIn a medium - sized, heavy - bottom saucepan, place tapioca pearls in 1 cup of the almond milin 1 cup of the almond milk.

In a medium, heavy saucepan, whisk together the sugar, cornstarch, salt, and egg yolks until well combined, then add the milk in a steady stream, whisking continuouslIn a medium, heavy saucepan, whisk together the sugar, cornstarch, salt, and egg yolks until well combined, then add the milk in a steady stream, whisking continuouslin a steady stream, whisking continuously.

In a heavy bottom saucepan bring the milk to boil.

In a medium - size, heavy - bottom saucepan, place the coconut oil or butter, milk, sugar (if you use 1 1/2 cups of sugar instead of 2 cups, the cookies just won't set up as firmly) and salt.

Chocolate ice cream with macadamia brittle from here and here Ice cream: 2 cups (480 ml) heavy cream 3 tablespoons unsweetened Dutch - processed cocoa powder 140g (5 oz) bittersweet or semi-sweet chocolate, chopped — I used one with 70 % cocoa solids 1 cup (240 ml) whole milk 3/4 cup (150g) sugar pinch of salt 5 large egg yolks 1/2 teaspoon vanilla extract Warm 1 cup (240 ml) of cream with cocoa powder in medium saucepan, whisking to thoroughly blend the cocoa.

In a heavy saucepan, combine oats, milk, sugar or agave, cocoa powder, cinnamon and vanilla.

To make the filling: Bring the coconut milk just to a boil in a large heavy saucepan over medium heat.

For frosting, in a heavy saucepan, combine the sugar, milk, butter and egg yolks.

Combine all but 1/4 cup of the coconut milk, the stevia or sugar and salt in a heavy - bottomed saucepan.

COMBINE sugar, evaporated milk, butter and salt in medium, heavy - duty saucepan.

Heat the remaining heavy cream, milk, sugar and salt in a large saucepan over medium heat until the sugar dissolves.

In a heavy saucepan heat the milk, condensed milk, and roughly half the sugar until it begins to simmer.

Place the chopped chocolate and 1 1/4 cups of the milk in a small, heavy - bottom saucepan.

In a medium saucepan set over medium - high heat, add the milk, heavy cream, golden syrup and sugar.

In a large heavy saucepan over medium heat, combine coconut milk, brown sugar, curry powder, ginger, garlic, and chile paste.

In a heavy saucepan over medium - low heat, cook caramels and milk, stirring constantly, until melted and smooth.

For frosting, combine sugar, milk butter and egg yolks in a heavy saucepan.

In a heavy saucepan, dissolve coffee in milk over medium heaIn a heavy saucepan, dissolve coffee in milk over medium heain milk over medium heat.

directions For the Custard: In a medium saucepan whisk together the heavy cream, whole milk, salt, vanilla bean, egg yolks, sugar and cornstarch.

In a medium saucepan over medium heat, whisk together the milk, heavy cream and sugar.

Bring heavy cream, milk, and garlic to a simmer in a large, wide saucepan.

In a heavy - bottomed saucepan over medium heat, combine the cream, milk, 1/2 c sugar, and the salt.

Place milk and cream in heavy medium saucepan.

Whisk together brown sugar, cornstarch, and 1/4 teaspoon salt in a heavy medium saucepan, then whisk in milk and cream.

Bring milk, 2 tablespoons granulated sugar, and salt to a simmer in a medium, heavy saucepan (do not boil).

Heat milk over medium - high heat in a small, heavy saucepan to 180 ° or until tiny bubbles form around edge (do not boil).

Combine milk and remaining 1/4 cup sugar in a heavy saucepan over medium - low heat.

In a medium saucepan, combine remaining 1 cup heavy cream, whole milk, granulated sugar and pinch of salt.

In a small saucepan, heat the heavy cream, milk, and vanilla pod and scrapings until bubbling around the edges and steamy.

Combine the milk and lemon peel in a heavy saucepan and bring to a simmer over medium heat.

Put the milk and the flour in a heavy - based saucepan and bring the mixture to boil, stirring constantly.

Combine the quinoa, almond milk, water, vanilla, salt and cardamom in a small, heavy - based saucepan and bring to the boil over medium heat.