Slowly pour the hot cream
mixture over the yolks, whisking continuously.
Whisk the yolks in a small bowl and gradually pour some of the caramel
mixture over the yolks, stirring constantly.
Whisking constantly, gradually ladle about 1 cup hot milk
mixture over yolk mixture; whisk well to combine.
Pour hot cream
mixture over yolks, whisking constantly.
Not exact matches
Strain egg
yolk mixture through a fine - mesh sieve
over butter, then stir with a rubber spatula until smooth.
Add about 1/3 of the amount of boiling milk
over the egg
yolk mixture while whisking until
mixture is smooth.
Add the warmed
yolks back in to the saucepan and cook
over low heat, stirring constantly and scraping the bottom with a heatproof spatula, until the
mixture thickens and coats the spatula.
Once the
yolks are warmed, scrape the
yolk and milk
mixture back into the saucepan of warmed milk and cook
over low heat.
Pour about 1/3 of boiling milk
mixture over the egg
yolks while whisking.
Heat a medium, heavy - bottom sauce pan
over low, and add the lemon juice, sugar, egg
yolks, eggs, and salt, and whisk well, until the egg
yolks have smoothed out (the
mixture will still appear broken - that's okay).
Pour little at a time
over egg
yolks mixture while stirring continuously.
Add eggs
yolks, eggs and lemon juice to sugar / zest
mixture and place the bowl
over the pot with simmering water.
Cook banana
mixture for 5 minutes
over medium heat, then temper the egg
yolks and add them in.
Pour all of the tempered egg
yolk mixture into the pot of cream and return it to the stove
over medium low heat.
Pour
yolk mixture into the pan with the remaining hot liquid and whisk together
over medium - low heat.
Remove from heat and pour about 1/4 of the
mixture over the egg
yolks, whisking well until smooth.
Pour about 1/2 cup of the hot milk
mixture into
yolks and whisk until blended, then whisk
yolk mixture into pan and stir
over medium - high heat just until
mixture boils and thickens, 3 to 4 minutes.
1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the
mixture resembles fine breadcrumbs 2) Add in the egg
yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough
over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)
Transfer egg
yolk mixture to a heavy saucepan and cook
over low heat, stirring constantly, until the
mixture thickens slightly more than heavy cream (about 175 degrees F).
Return egg
yolk mixture to pan; cook
over medium - low heat 5 minutes or until slightly thick and
mixture coats the back of a spoon, stirring constantly (do not boil).
Sieve the
mixture over the egg
yolk mixture and fold in.
Pour about a third of the hot milk
over the egg
yolks mixture.
Set bowl
over large saucepan of simmering water and whisk constantly until
yolk mixture is thick and fluffy and instant - read thermometer inserted into
mixture registers 170 °F, about 4 - 5 minutes.
set the bowl holding the
yolk mixture over the water in order to create a double boiler.
Stir cream and egg
yolk in small bowl until blended; drizzle
over flour
mixture.
Set the bowl
over, but not touching, the simmering water and whisk continuously until the
yolks thicken and the
mixture forms ribbons when the whisk is lifted from the bowl, about 5 to 10 minutes
Pour egg -
yolk mixture into caramel
mixture in saucepan and bring to a boil
over medium heat, whisking constantly; reduce heat to low and cook, whisking constantly, until thickened, 2 minutes.
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.
Directions: Combine the avocados, hard - boiled egg
yolks and salsa in a zip - top bag and squeeze the
mixture (
over the sink, just in case) to incorporate everything evenly.
Fill each egg half with a spoonful of the
yolk mixture, and when all the egg halves are full, sprinkle the crumbled bacon evenly
over the egg halves.
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.
Place the egg and
yolks in a bowl, sprinkle the sugar
mixture over them, and whisk to combine.
5 Allow the loaf to rise on the baking sheet for about 30 minutes, and then gently brush the egg
yolk mixture over the top of the loaf.
Put any extra
yolk mixture left
over after the eggs are filled onto crackers for an additional appetizer and garnish with a half of an olive.
Pour gelatine
mixture over egg
yolks and beat with an electric mixer until
mixture is cool.