When the milk and cream are hot, very slowly start to
pour it it over the egg yolks while whisking constantly.
Not exact matches
Pour about 1/3 of boiling milk mixture
over the
egg yolks while whisking.
Pour little at a time
over egg yolks mixture while stirring continuously.
Pour all of the tempered
egg yolk mixture into the pot of cream and return it to the stove
over medium low heat.
Remove from heat and
pour about 1/4 of the mixture
over the
egg yolks, whisking well until smooth.
When it reaches 240 F (115C)
pour it gradually
over the creamy
egg yolks, while mixing continuously.
Pour about a third of the hot milk
over the
egg yolks mixture.
Don't fret... you can try to salvage it by plopping in another
egg yolk and, worst - case, save that batch to cook with later (
pour over chopped potatoes and bake for a magical side dish).
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.
Remove the dish from the oven, and
pour the
eggs into the hot dish
over the bubbling cream, taking care not to break the
yolks.
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.
Whisk the cream,
egg, and
egg yolk together, season with salt and pepper, and carefully
pour over the vegetables.
Pour gelatine mixture
over egg yolks and beat with an electric mixer until mixture is cool.