Add about 1/3 of the amount of boiling
milk over the egg yolk mixture while whisking until mixture is smooth.
Pour about a third of the hot
milk over the egg yolks mixture.
Not exact matches
Combine pawpaw pulp (peeled and seeded) with sugar,
milk,
egg yolks, and flour to heat
over the stove.
Using an electric blender, blend together the
egg yolks, butter, sour cream and
milk for 30 seconds,
over 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.
Pour about 1/3 of boiling
milk mixture
over the
egg yolks while whisking.
Beat the remaining bit of
egg yolk together with a splash of
milk or cream to make an
egg wash, then brush it
over the top of each tart.
Slowly whisk hot
milk into
egg yolks then place bowl
over a small pot of simmering water, making sure the bottom of the bowl doesn't touch the water.
In a medium saucepan
over medium - low heat, combine evaporated
milk, sugar,
egg yolk and butter.
Add
milk, salt and lightly beaten
egg yolks to tapioca and stir
over medium heat until boiling.
Milk Chocolate Ice Cream with Reese Whoppers (Adapted Ice Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup milk chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering wat
Milk Chocolate Ice Cream with Reese Whoppers (Adapted Ice Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup
milk chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering wat
milk chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces of
milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering wat
milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 %
milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmering wat
milk 3/4 cup sugar Big pinch of salt 4 large
egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set
over a saucepan of simmering water (I can't lie I just put it right in a saucepan
over medium heat and skipped the simmering water).
For the coconut frosting: Combine
egg yolks, sugar,
milk, butter, and vanilla in a large saucepan
over medium heat.
Pistachio ice cream 1 1/2 cups (200g) raw, shelled and unsalted pistachios 3 3/4 cups (900 ml) whole
milk * 4
egg yolks 3/4 cup + 2 tablespoons (180g) caster sugar 1 teaspoon vanilla extract 1/2 teaspoon salt Place pistachio and
milk in a medium saucepan
over medium heat and bring to a boil; reduce the heat and let it simmer for 3 minutes, stirring with a wooden spoon to keep the foam from overflowing.
In a medium saucepan
over medium heat, combine evaporated
milk, sugar,
egg yolk and butter.
When the
milk and cream are hot, very slowly start to pour it it
over the
egg yolks while whisking constantly.
Pour the
egg yolk mixture into pan with remaining
milk mixture; cook
over medium - low heat until a thermometer registers 160 ° F (about 2 minutes), stirring constantly.
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.