Put the coconut
milk in a small saucepan over high heat and just bring to a boil (little bubbles are starting to form) before removing from heat.
Not exact matches
Place the remaining half a cup of coconut
milk in a
small saucepan and bring to a boil
over medium -
high heat.
In a
small saucepan over medium -
high,
heat the cream and
milk until just simmering.
To make the caramel drizzle, combine the coconut
milk and palm sugar
over high heat in a
small saucepan
To make the chocolate ganache
heat the coconut
milk over medium -
high heat in a
small saucepan.
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz)
high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut
milk Frosting: 125g (4 1/2 oz)
high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar
in small saucepan over medium
heat until sugar dissolves.
Combine the cream, evaporated
milk, cinnamon stick and cloves
in a
small saucepan over high heat.
Combine butter, evaporated
milk, sugar and cocoa together
in a
small saucepan over med -
high heat.
Whisk together
milk, granulated sugar and salt
in a
small saucepan over medium -
high heat.
In a
small saucepan,
heat up the coconut
milk over medium -
high heat.
In a
small saucepan (2 - quart)
over medium -
high heat, combine water,
milk and butter.
In a
small saucepan, bring coconut
milk and tea to a boil
over medium -
high heat.
Heat milk over medium - high heat in a small, heavy saucepan to 180 ° or until tiny bubbles form around edge (do not bo
Heat milk over medium -
high heat in a small, heavy saucepan to 180 ° or until tiny bubbles form around edge (do not bo
heat in a
small, heavy
saucepan to 180 ° or until tiny bubbles form around edge (do not boil).
In a
small saucepan over medium -
high heat, melt the butter, pumpkin puree,
milk and sugar.
Warm up the plant
milk in a
small saucepan over medium
high heat until hot but not boiling.
Heat milk in a large heatproof glass measuring cup in a microwave on high until very hot but not boiling, about 45 seconds (or, heat milk in a small saucepan over medi
Heat milk in a large heatproof glass measuring cup
in a microwave on
high until very hot but not boiling, about 45 seconds (or,
heat milk in a small saucepan over medi
heat milk in a
small saucepan over medium).
In a
saucepan, scald the
milk over medium -
high heat (
small bubbles appear along the edge of the pan).
In small saucepan whisk together 1 cup
milk, cocoa powder and sugars until they are dissolved
over medium
high heat.