Sentences with phrase «over cooking the cream»

I don't know if I'm over cooking the cream and sugar to much at the beginning or if its when I'm wisking the eggs in one at a time... help tell me what to do... I love custard... I know it has something to do w / the eggs.any help out there?

Not exact matches

combine the cream and chocolate chips in a small saucepan and cook over low heat, stirring constantly, until melted and smooth.

To make the whipped cream: Heat up the cream in a medium sized saucepan over medium heat just until you start to see steam rise up (don't bring it to a boil) then crumple the basil leaves and add them, cooking for 1 minute more, then remove the pan from the heat, cover, and let the mixture steep for 30 minutes.

It is a cooked lemon cream cheese icing that you are going to flip over!

Put the cream back in the saucepan and cook over medium heat while whisking until a thick pastry cream forms.

As noted, I made muffins (came out with 12 using almost filled ice cream scoop method) and they cooked up pretty quickly — just over 20 minutes.

Add marshmallow creme and cook over low heat, stirring constantly until marshmallow cream and butter are well blended.

Add egg / milk mixture back to the remaining milk and cream and cook over medium heat, whisking or stirring until thickened, about 5 minutes.

However, you will have some extra cherry filling left over that you can cook down into a sauce for serving over pork chops, chicken or of course, ice cream.

Pour the cream back into the saucepan and cook over medium - low heat, whisking constantly, for about 5 minutes until cream thickens.

We hoofed it over to the farmers market to pick out ingredients in the rain, ate deep - dish apple pie with a giant dollop of whipped cream, and then went back to spend the day in reading, lounging, and cooking.

Combine chocolate chips, 2 tablespoons whipping cream and 1 tablespoon butter in small saucepan; cook over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth.

Let the Inverted Paleo Apple Pies cool for about 10 minutes after cooking, then serve with coconut cream and maple syrup drizzled over the top.

An easy beef stroganoff recipe with tender strips of beef and mushrooms cooked in sour cream and served over noodles.

You can spoon it over a scoop of vanilla ice cream, drizzle over freshly made waffles, use it to dunk pancake bits cooked in ebelskiver pan or use it in whatever else you like!

In a small saucepan, combine the caramel and heavy cream and cook over low heat until the caramel are melted and the mixture is smooth.

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Bring the drained juice and the cream to a boil in the now - empty Dutch oven over high heat; cook, stirring occasionally, until thickened and a wooden spoon leaves a trail in the mixture, about 5 minutes.

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.

What's in them: 1 medium russet potato, peeled 2 medium beets, peeled Approximately 1/3 butternut squash, peeled * 1 small or medium onion 2 large eggs, egg 1/3 cup whole wheat or regular flour 1 teaspoon salt, plus a little extra for sprinkling over the cooked latkes 1/4 teaspoon black pepper Vegetable oil (I used sunflower seed oil) for pan frying Optional toppings: — homemade or store bought apple sauce — chive - yogurt sauce or low fat sour - cream with or without smoked salmon

In a small sauce pan add the heavy cream, chocolate chips and cook it over a double boiler over boiling water until smooth and warm.

Heat a medium size skillet over medium low heat, spray the sides of the pan just a tiny bit with cooking spray and then sprinkle cream of wheat into the pan just to coat it a bit.

Chopped onions are always cooked to translucency in the lard; Paprika and sour cream are added to pan drippings after meats have been browned to make a rich sauce, which is then served over meat and peppers.

Best easy satisfying dinner ever: ripe plantains fried in olive oil, over easy egg, black beans out of a can cooked with some red bell peppers, cayenne, onion and a little bbq sauce, with plain yogurt as a topping instead of sour cream.

We had some friends over and I made us all Fajita Bowls complete with Homemade Roasted Blender Salsa, Fajita Vegetables, Vegan Sour Cream, Mexican Pressure Cooker Black Beans, white rice and lettuce.

In a medium saucepan, combine chocolate and heavy cream and cook over low heat until chocolate melts, stirring occasionally.

our poor people's version was very soft - cooked left - over from dinner white or brown rice made with water and a bit of dark brown sugar (called panela, piloncillo, or jaggery); cooled over night; and had for breakfast with some coconut milk cream and sliced mangoes or a splash of condensed milk and bananas.

Linguine with creamy tomato, thyme, caper and bacon sauce slightly adapted from the always great Olive magazine 4 slices of bacon, cut into 1/2 cm pieces 2 large garlic cloves, crushed 6 sprigs of fresh thyme 1 x 400g can of chopped tomatoes 2 teaspoons granulated sugar salt and freshly ground black pepper 2 tablespoons capers — soak them in cold water for 15 minutes before using, then drain 3 tablespoons heavy cream 200g linguine In a medium saucepan, over high heat, cook the bacon, stirring occasionally, until crisp.

For chocolate layer, in a small saucepan cook and stir semisweet chocolate pieces, 1/4 cup butter, and whipping cream over low heat until melted and smooth.

Cook cream, milk chocolate, semisweet chocolate, and vanilla in a medium saucepan over medium heat, whisking constantly, until chocolate is melted, about 5 minutes; remove from heat.

Thin, golden - brown crepes cooked in a little bit of butter, slathered generously with homemade whipped cream and juicy, fresh strawberries, then drizzled over with raw organic honey.

While the ice cream base is cooling, prepare the raspberry compote by cooking the raspberries in a small sauce pot over low heat for about 15 minutes or until desired consistency and the berries are slightly mashed, I liked to keep them semi intact

Stir well then pour back in the saucepan and cook over medium low heat until the cream thickens and coats the back of a wooden spoon.

3 oz cream cheese, softened (I used reduced fat) 1/3 cup salsa juice of 1/2 a lime 1 tsp chile powder 1/2 tsp ground cumin pinch cayenne pepper 1/2 tsp onion powder 3 cloves garlic, minced 1/4 cup chopped fresh cilantro (I didn't have any fresh so I used dry but fresh is best) 3 Tbs chopped green onions 2 cups cooked and shredded chicken (boiled, roasted, left over, anything works) 1/2 cup shredded extra sharp cheddar cheese 1/2 cup shredded Pepperjack cheese 8 - 12 (6 - inch) corn or flour tortillas kosher salt and freshly ground black pepper cooking spray

Combining coconut milk, pumpkin puree, maple syrup, and sweet spices, this ice cream is a fall treat, on its own or served over a warm dessert.You can cook a fresh pumpkin for this recipe if you like, but canned works just fine.

Cook over medium heat until the cream has reduced by a third, 15 to 20 minutes.

Add the cream to a saucepan over medium heat, cook for 2 - 3 minutes, then add the butter.

Pour cream - egg mixture back into the saucepan and cook over medium heat stirring constantly, until custard coats the back of the spoon, about 5 minutes.

Cook caramel and whipped cream over low heat for about 10 - 15 minutes (or until smooth), stirring occasionally.

Create authentic Mexican - style tacos by cooking the chicken in a mixture of ancho chili powder and cumin and serving over corn tortillas topped with slaw and avocado cream.

When all the greens are wilted, pour in a cup of cream and cook over low about 5 minutes more, tossing frequently, reducing the liquid a little more.

Return to saucepan, and cook over medium - low heat 30 seconds to 1 minute, whisking constantly, or until cream coats spoon or spatula.

Another option is to cook the raw okara by combining a half - cup water per cup of okara on the stovetop in a pan, and cooking over medium heat, stirring, until it's about the consistency of thick cream of wheat.

Pour the mixture back into the saucepan and, while constantly whisking, cook over medium heat until the ice cream base is formed and coats the back of a spoon, 5 to 8 minutes.

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).

In a medium size saucepan over medium heat, combine the milk, sugars, brown rice syrup, and cream of tartar; stir with a silicone spatula (or any silicone device capable of such a task) then let the mixture cook for 25 minutes, without stirring.

Combine cream and espresso powder in a medium saucepan over medium heat; cook, stirring often, until cream is hot and espresso dissolves.

Over high heat, cook 3/4 cup of the cream, the corn syrup, butter, and sugar to 280 degrees F (firm ball); at this point the syrup will be golden.

Soininen said: «The opposing trends of health concerns over cream's fat content, price fluctuations and the boost to scratch cooking and baking originally sparked by recession have seen a volatile performance in the cream market in recent years.

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