Sentences with phrase «over the custard mixture»

Not exact matches

Pour half the custard mixture over the slices, coaxing it with a spoon so there aren't any large dry spots.

Pour the remainder of the custard mixture over the top layer of bread, using a spoon to make sure everything is saturated.

Brush the edges of the crust with a little of the custard mixture, then slowly pour the remaining custard over and around the sweet potatoes; it will sink through to the bottom.

Note: you will need to chill the custard mixture over night before putting it in your ice cream maker.

Place cubed bread in a casserole dish, pour over a cinnamon vanilla custard mixture, and then allow it to soak overnight.

Continue to simmer over medium - low heat, whisking constantly until the custard thickens enough to coat a spoon and the thermometer reads 170 °F to 175 °F, about 4 minutes (do not allow mixture to boil).

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.

Pour the mixture over the bread cubes and let rest for 30 minutes or so at room temperature, until the chocolate custard has been absorbed by the bread.

Return the mixture to the saucepan and place over low heat, stirring frequently, until the custard thinly coats the back of a wooden spoon.

Pour the milk and egg mixture over the bread and cheese mixture, let it sit for half an hour to really soak in, then bake at 350 °F for 20 minutes, covered, then another 15 minutes uncovered, just until the custard is set.

Drizzle Liddells Lactose Free Custard or Milk and syrup over top of the cereal mixture.

Place a strainer or a piece of cheesecloth over a medium bowl and pour the warm custard mixture through the strainer.

You then place the bread over the syrup and then pour a custard mixture over the bread.

Pour that whole mixture back into the saucepan, add the ginger and cayenne pepper, and cook over medium - low heat for approximately 7 - 10 minutes (or until thickened into a custard - like consistency).

Whisk mixture back into saucepan, then cook over medium - low heat, whisking constantly, until custard is thick enough to coat a spoon and just holds the marks of the whisk, about 5 minutes.

Divide all but 2 tablespoons pea mixture among 6 small heatproof bowls or 8 - ounce ramekins (set remaining pea mixture aside for serving); pour dashi custard over pea mixture, dividing evenly.

When it is all mixed in, pour the custard mixture back into the saucepan set over a medium heat and stir constantly, not vigorously, with a wooden spoon until the custard coats the back of the spoon.

Return mixture to the saucepan and cook over medium - high heat, whisking constantly, until custard thickens and bubbles appear in the center, 3 - 5 minutes.

Continue to cook the custard mixture over medium heat until it is very hot but not simmering (180 - 185 degrees).

Return the mixture to the pan and cook over medium - low heat, whisking constantly, until the whisk leaves lines in the custard.