Sentences with phrase «sugar over cream»

I also sprinkled some vanilla sugar over the cream cheese because I like it sweet.

Sprinkle powdered sugar over cream and continue to whip until it holds stiff peaks.

Not exact matches

On your BBQ grill or on your stove top, heat the cream and 1/4 cup sugar in a medium saucepan over medium heat, stirring until the sugar dissolves.

2 1/2 cups All Purpose Flour 1 teaspoon baking soda 1/2 cup white hot chocolate mix (I used Ghiradelli) 1 cup butter at room temperature 1 8 oz block cream cheese 2 cups sugar 5 eggs 2 teaspoons vanilla 3 ounces white chocolate chips confectionery sugar to dust over top of cake

In a medium saucepan set over medium heat, combine the cream, milk and sugar.

In a large saucepan over medium heat mix the heavy cream, vanilla bean scrapes and actual vanilla pod, 1/4 cup sugar and salted caramel.

Mix together buttermilk, one cup of cream, and sugar in a small saucepan over medium heat.

Pour butter over sugar and cream cheese and whisk to combine (some small lumps may remain).

In a small saucepan over medium heat, whisk together the coconut cream and coconut sugar, stirring as it melts.

In a small saucepan, dissolve brown sugar into cream over medium - low heat.

Beat cream cheese and sugar with mixer until blended; spread carefully over crust.

Meanwhile, in a medium saucepan, combine the butter, cream and brown sugar and bring to a boil over moderate heat, stirring.

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

Whisk brown sugar, heavy cream, and butter together in a medium saucepan over medium - low heat.

While the cider boils, heat 1 cup of heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, and a pinch of salt in another medium saucepan over medium heat.

In a medium sauce pan over medium heat, stir together the cream soda, brown sugar, butter, vanilla and butter flavoring.

Add sugar, butter and cream to a medium saucepan over medium heat.

I don't know if I'm over cooking the cream and sugar to much at the beginning or if its when I'm wisking the eggs in one at a time... help tell me what to do... I love custard... I know it has something to do w / the eggs.any help out there?

Fresh strawberries, sliced and macerated in sugar, spooned over freshly baked biscuits, topped with whipped cream and you have a delicious homemade strawberry shortcake.

Bring the cream, sugar and water to a full boil, then pour the liquid over the chocolate and let sit for 30 seconds.

Place brown sugar, cream, butter and salt in a saucepan over medium heat and stir constantly until dissolved.

For the pecan praline topping, combine the butter, brown sugar, heavy whipping cream, and salt in a medium saucepan over medium - low heat.

On the chilled dough base applied the vanilla cream and arrange the plums over (skin side down) and sprinkle with brown sugar.

Bring the cream mixture to a simmer over medium heat and whisk until the sugar dissolves.

Place the egg whites, sugar, cream of tartar, and salt in a clean metal or glass bowl, then place the bowl over the saucepan, making sure the bottom of the bowl is not touching the water.

In a large saucepan, combine the remaining milk, cream, sugar, corn syrup, cinnamon and pumpkin pie spice over medium heat.

THAT should say something... these cookies won over fried pillows of dough drizzled with honey, cinnamon - sugar, whipped cream and ice cream.

- While the cake is still warm, combine the remainder of the reserved apple juice (roughly 1/2 cup) with the 2 tablespoons of brown sugar in a small sauce pan, and allow it to very gently simmer for a few minutes until glossy and reduced by almost half; pour this juice reduction over the cake very slowly, allowing it to absorb into the cake, but don't worry if it doesn't completely absorb — it will continue to do so as the cake cools; allow the cake to cool completely before glazing decoratively with the Sour Cream Drizzle, and garnishing with chopped walnuts, if desired.

Serve it warm over vanilla ice cream (bake the pie dough scraps, brushed with cream and sprikled with cinnamon and sugar, and then add them to the whole thing).

Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.

Place milk, cream, sugar and the remaining vanilla bean in a saucepan over medium heat.

Place the remaining milk, the cream, sugar and glucose syrup into a large saucepan (it should fill the pan no more than a third), and place over a medium heat.

In a medium saucepan over medium heat combine cream salt, sugar and vanilla bean and pods.

In a large saucepan over medium heat, simmer the heavy cream, sugar and salt until the sugar dissolves.

Over medium heat, bring the cream, brown sugar and butter to a full boil.

Gingerbread Hot Cocoa 4 cups milk 1/2 cup cocoa powder 1/4 cup brown sugar 1/4 cup white sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon allspice 1/2 teaspoon ground ginger 1/2 teaspoon vanilla extract 1/4 teaspoon sea salt whipped cream for topping In a medium saucepan over low heat, heat milk.

Thanks to Sonnet over on In Sonnet's Kitchen it's the completely sugar - free answer to a Bounty ice cream.

Combine glucose or corn syrup, sugar and heavy cream in a heavy bottomed sauce pan and stir, while bringing to a boil over high heat.

* Bring whole or reduced fat milk (Organic Valley is a good choice) just to a simmer / Stir in heaping tablespoons of chocolate cocoa powder to taste and sugar if using unsweetened chocolate — use more or less chocolate or sugar to taste / Whisk together until dissolved over medium heat / Finally, stir in heavy cream, as much as you like.

Whip the cream for the topping with the sugar and vanilla, and spread over the top.

These don't last long either, sometimes we cut them up and sprinkle over no sugar add ice cream.

To finish the cake, whip the cream with the powdered sugar and vanilla extract until stiff, then spread over the top and sides of the cake.

Just so you know, the seizing - when - you - add - the - cream is normal, not something you did wrong; the sugar is over 300 degrees and solidifies when you add the much cooler cream (happens too if you add butter, or any other ingredient in whatever caramelly - yumminess you're making).

THE TOPPING: Beat whipping cream, powdered sugar, and coconut extract at medium speed with an electric mixer until soft peaks form; spread over top of pie.

In a small sauce pan, heat the cream and 1/4 cup coconut sugar over medium heat.

Combine the cream, 3 tablespoons granulated sugar and Vanilla Bean Paste in a medium saucepan over low heat.

Passion fruit cream pots from Australian Gourmet Traveller 200 ml heavy (whipping) cream 1/2 cup (100g) caster sugar 1/3 cup (80 ml) passion fruit juice * 3 tablespoons passion fruit pulp, with seeds, to serve Combine cream and sugar in a saucepan, bring to the boil over medium heat and simmer, stirring continuously, until sugar dissolves (4 minutes).

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

In a 2 - quart saucepan over medium - high heat, bring the cream, syrup, brown sugar, cocoa powder, salt and half of the chocolate to a boil.

White chocolate, lime and candied kumquat truffles based on a truffle recipe from the gorgeous The Sweet Life: Desserts from Chanterelle 1/3 cup (80 ml) heavy cream 225g (8oz) good white chocolate, finely chopped finely grated zest of 1 lime 1 1/2 teaspoons lime juice heaping 1/3 cup finely chopped candied kumquats * icing sugar or cocoa powder, for rolling Place cream and chocolate in a heatproof bowl and melt over a saucepan of simmering water, stirring until creamy and smooth.