Strain the custard into a clean bowl and cool
over an ice bath until room temperature.
Stir the mixture
over the ice bath until completely cooled.
Stir
over ice bath until completely cooled.
Continue to stir
over ice bath until cool — I just let the mixture reach room temperature then refrigerated it, covered.
Remove the asparagus from the water and place immediately
over an ice bath until cool.
Continue to stir
over ice bath until cool.
If the mixture is still a little thin, I whisk
over an ice bath until it's the consistency of a thick Anglaise before molding it.
Not exact matches
Mix in the nutmeg, brandy, rum and vanilla and stir
until cool
over an
ice bath — I just let it cool
over the counter, then refrigerated it.
I left mine in the
ice bath in the fridge for
over 2 hours
until I was actually ready to heat them back up to serve.
Put the vanilla bean into the custard, add the vanilla extract, and stir
until cool
over an
ice bath.
Stir
until cool
over an
ice bath.
Chill for several hours in the refrigerator
until completely cold (Can also place bowl
over an
ice bath, to speed up the cooling process).
Keep the custard
over the
ice bath and cool, stirring occasionally,
until the custard is completely cooled, about 15 minutes.
This recipe skips the tricksy water
bath in favor of a super simple stovetop technique: just cook the custard on the stovetop as you would crème anglaise or
ice cream base, pour it
over chocolate, stir to combine as though making ganache, pour into cups, and chill
until firm.
Chill the cream mixture
over an
ice bath, stirring occasionally,
until it's at room temperature or slightly cool.