Put
the sugar in a small heavy saucepan and cook over medium - high heat, stirring with a wooden spoon, until it dissolves and the caramel turns light amber, about 6 minutes.
Place the cream, milk, and
sugar in a small heavy saucepan over medium heat.
Not exact matches
In small heavy duty
saucepan over medium heat, stir 2/3 cup
sugar and water to dissolve; bring to boil.
FOR THE LIME CURD Whisk eggs,
sugar and lime juice
in heavy small saucepan.
In a
heavy small / medium
saucepan add the granulated
sugar, lemon juice, salt, vanilla, 6 large egg yolks, and 3 large eggs.
In a
small heavy saucepan, boil the water with the
sugar, without stirring, until a golden caramel color results.
In a
small saucepan combine 1/4 cup butter,
heavy cream, and brown
sugar.
COMBINE 1/3 cup granulated
sugar and 1/4 cup lemon juice (1 lemon)
in small,
heavy - duty
saucepan.
While the cake is baking, make the caramel sauce:
In a
small,
heavy - bottomed
saucepan, combine the butter,
sugars and syrup, and bring to a simmer over medium - high heat.
Save this, add a
heavy pinch of
sugar and reduce to a glaze
in a
small saucepan over medium heat.
Combine
sugar and 3 tablespoons water
in heavy small saucepan.
In heavy small saucepan, combine
sugar, cocoa powder and salt; mix well.
Bring wine, water,
sugar, zests, and bay leaf to a boil
in a
small heavy saucepan over medium heat, stirring until
sugar has dissolved, then boil until reduced to about 1/3 cup, about 10 minutes.
In a
small,
heavy - bottom
saucepan, place 1 cup (150 g) blueberries, 1 tablespoon of the granulated
sugar and the water, and mix to combine.
Combine the granulated
sugar and water
in a
small heavy saucepan and bring to a boil over medium heat, stirring to dissolve
sugar.
In a
small heavy saucepan over medium heat, stir
sugar, reserved 1/3 cup lemon juice, and 1/4 cup water until
sugar dissolves.
Combine the
sugar,
heavy cream, and butter
in a
small saucepan.
Combine granulated
sugar and 1 tablespoon water
in a
small,
heavy saucepan.
Combine milk,
sugar, cornstarch, and salt
in a
small,
heavy saucepan, stirring with a whisk.
In a
small heavy saucepan, cook the
sugar and water together over medium heat, swirling the pan occasionally until the
sugar is completely dissolved and the mixture is a light amber colour, about 7 minutes; remove from the heat.
To make the compote 1 Combine the peaches,
sugar, and lemon juice
in a
small,
heavy - bottomed
saucepan.