Sentences with phrase «milk over a low»

Heritage frosting is made by cooking flour and milk over low heat until it is thick, then allowing it to cool completely.

Gently heat coconut milk over low - medium heat.

In a small sauce pan, gently heat the coconut milk over low heat until warm.

Heat some whole milk over a low flame until it is just warm to the touch, and pour it in the bowl of a stand mixer fitted with a dough hook.

In a large saucepan, heat one cup coconut milk over low heat, stir in the red curry paste and the lime leaves, and simmer for 2 minutes.

In a small pot, heat the remaining 3/4 cups of milk over low - medium heat, add the sugar and mix to allow the sugar to melt completely.

Simmer the sweet potato dice in the soy milk over a low heat, until tender.

Add a couple more ladle - fuls of the milk to the egg yolks and then add the entire egg mixture back to the milk over a low flame — continuously beating.

You can blend it into smoothies, use it to top oatmeal or chia pudding, or even thin it out with a bit of coconut milk over low heat on the stove to make the absolute best drizzle to top ice cream with.

Not exact matches

In a large saucepan over a very low heat gently melt 300 grams (10 1/2 ounces) of the white chocolate along with the condensed milk.

Combine the almond milk, masa harina, cocoa powder, ginger, cinnamon, and sugar in a pot over low heat.

Mix together the wet ingredients (coconut milk through vanilla) in a saucepan over low heat.

Then transfer the entire egg mixture into the milk, still on the stove, and cook over low heat, stirring with a wooden spoon, until the mixture is thickened enough to coat the back of the spoon.

Warm the cream, milk and vanilla pod together in a small saucepan over a low heat.

Give the saucepan a quick rinse (only to remove any petals that may remain) then pour the milk back in and set over medium - low heat.

In a large saucepan, combine the chocolate chips, sugar, evaporated milk, and butter and heat over medium - low heat, stirring continuously, until the chocolate, sugar, and butter have melted and the mixture comes to a light boil, 5 to 7 minutes.

In a pot over medium low heat combine the oats, water, almond milk and shredded carrot.

Whisk together coconut milk, vanilla, sea salt, and coconut sugar in a sauce pot over medium - low heat until sugar and salt have dissolved.

Using an electric blender, blend together the egg yolks, butter, sour cream and milk for 30 seconds, over low heat.

In a pan over low to medium heat, warm the cereal milk.

On the stove over low heat, melt the white chocolate chips with the condensed milk, stirring constantly, until the mixture is melted and smooth.

Water boils at a lower temperature here, which meant about 1/2 cup more milk and over an hour for the rice to reach the optimal creamy gushiness.

In a small sauce pan, over medium low heat, pour in the almond milk, maple syrup, peanut butter and vanilla.

To make the pastry cream, warm the milk in a medium saucepan over low heat, until bubbles form around the edges.

In a small saucepan, heat 4 oz (1/2 cup) almond milk and the chocolate over med - low heat, stirring constantly, until the chocolate is completely melted and the mixture is smooth.

You'll want to heat the chocolate, milk and butter over low heat until it's all melted and smooth, then add the vanilla and salt and stir until smooth and incorporated, then pour into the pan.

In a small saucepan, heat milk, water and butter over low heat until butter is melted, remove from heat and allow milk to cool to lukewarm temperature.

Transfer to sauce pan over low heat, and stir frequently until ready to use (adding more almond milk if becoming too thick).

When starting to combine, add the ZenSoy chocolate milk on a low speed, so it doesn't splash over the bowl.

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

Make the frosting: In a saucepan, combine the coconut milk and chocolate chips then melt over medium - low heat.

Pour back egg - milk mixture into the saucepan and cook over low heat until thickens, about 5 minutes or until temperature has reached 160ºF.

In a medium saucepan whisk cream and milk over medium low heat to warm.

This recipe comes to just over 400 calories for a huge half a squash serving, or half that if you serve it as a side for 4 (using low fat cream cheese and 1 % milk) assuming the whole squash is 6 - 7 cups of squash.

Just whisk together coconut milk, milk and cocoa powder, and bring them to a simmer over medium - low heat.

Place all ingredients except cilantro, salt, pepper and milk in a large - sized pot on stove over medium - low heat.

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.

During the last 5 minutes of cooking, in a small saucepan, whisk together the confectioners» sugar, vanilla, remaining 2 tablespoons milk, and remaining 1 tablespoon butter and cook over low heat until smooth, 2 minutes.

Bring the stock and milk to a boil over low heat in a small saucepan; pour over the potato mixture.

I'd recommend a small saucepan, over medium - low heat and maybe keep a tablespoon of non-dairy milk (or even water) nearby for thinning if necessary.

Whisk together and continue to cook, stirring occasionally, over medium - low heat until the potatoes and lentils are done (make sure to cook the milk with the spices for at least 10 minutes).

In a small saucepan, combine 1 cup milk and 10 tbsp butter over medium — low heat until butter is melted.

Over a medium - low heat, slowly add half of the milk, whisking continuously to prevent lumps.

Gingerbread Hot Cocoa 4 cups milk 1/2 cup cocoa powder 1/4 cup brown sugar 1/4 cup white sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon allspice 1/2 teaspoon ground ginger 1/2 teaspoon vanilla extract 1/4 teaspoon sea salt whipped cream for topping In a medium saucepan over low heat, heat milk.

Heat milk in a small saucepan over low heat.

Serves 1 2 tablespoons dark chocolate, chopped 1 teaspoon unsalted butter 1 cup milk 3 green cardamom pods, crushed with the back of a knife 1/2 teaspoon vanilla In a small saucepan, heat milk and cardamom pods over medium - low heat.

Once the yolks are warmed, scrape the yolk and milk mixture back into the saucepan of warmed milk and cook over low heat.

Place the pot over low heat and add the liquids (the milk and the water), one cup at a time, continuing to blend as you go.

Drain the water, rinse the fish and then poach it by completely covering it with water (or milk) in a saucepan and simmer gently over medium - low heat for 20 - 25 minutes.

In a small saucepan, melt the butter over your lowest setting, then add the milk chocolate chips stirring constantly with a small whisk until melted and smooth.