Sentences with phrase «scalded cream»

Add a cup of scalded cream and gently stir, scraping any stuck - on bits from the bottom of the pot.

Stir the creamy mashed nuts a bit, using a fork, and wipe out every wonderful bit and gently stir into your scalded cream.

Reduce scalded cream by letting it rise and fall three times.

Gradually pour the scalding cream into the whipped egg yolk mixture, making sure you keep whisking constantly so the eggs don't curdle.

Scald the cream in a saucepan (do not boil).

In a small sauce pan, scald cream (cook until boiling).

In a 1 cup microwavable measure with a spout (or in a small saucepan over medium heat, stirring often), scald the cream (heat it to the boiling point; small bubbles will form around the periphery).

Scalding the cream will thicken it.

You are scalding the cream.

Scald the cream and high heat simmer to thicken.

Scald the cream and let reduce slightly.

Scald the cream, and let it rise and fall three times.

I prefer to scald cream until it thickens and stir it into the drippings, folding gently.

Not exact matches

In medium saucepan, heat milk, cream, and cinnamon sticks to scalding.

Put the cream into a saucepan and heat until scalding hot.

In a saucepan, bring the milk, cream, vanilla bean, and half of the sugar to the scalding point over medium heat.

The cream should not be scalding hot — it should just be hot enough to melt the chocolate mixture.

It is a thick, rich, yellowish cream with a scalded or cooked flavor that is made by heating unpasteurized milk until a thick layer of cream forms on its surface.

Heat the coconut milk or heavy cream to scalding.

Bring cream to scalding, add chocolate and caramel sauce and let sit for 5 minutes.

Place the saucepan over medium - high heat and bring the cream to scalding (small bubbles form around the edge of the pan).

In a wide low skillet, on high heat, scald two cups of half - and - half cream.

In a new pot, on high heat, scald half and half cream.

In a large deep, unbuttered skillet, scald two cups of half and half cream.

Scald a large cup of half and half cream.

Note: Don't eat the base before adding it to the scalded reduced cream.

On a day you will use it, thaw the base in the refrigerator and when ready to prepare, scald half and half cream on high heat, 1:3 letting it rise and fall three times to reduce.

Reduce juices just a little; add cream and scald to thicken.

Add about a cup of half and half cream to the hot skillet and let it scald, reducing slightly.

To complete your rustic cream of mushroom soup, scald half - and - half cream.

OR: Scald a cup of cream in the leftover figgy butter drippings, let reduce a little, mash a couple of macerated figs from your jar into the cream, and serve the thickened cream over a small dish of brandy marinated figs, alongside a half - inch slice of fresh homemade pound cake served with a smear of crème Anglaise.

In the meantime, scald two cups of half and half cream.

Reduce juices, add cream and scald to thicken.

In a stovetop pot, scald a cup of half and half cream.

In a small nonreactive saucepan over medium - low heat, heat the cream to scalding (when little bubbles form around the edge of the cream but before it begins to boil).