Pour all of
the tempered egg yolk mixture into the pot of cream and return it to the stove over medium low heat.
Not exact matches
Whisk some of the hot
mixture into the
egg yolks to
temper the
eggs, then stir this back into the pot.
Stir some of the hot
mixture into the
egg yolks to
temper the
eggs.
Start
tempering the
egg yolks with the cornstarch
mixture by whisking a few spoonfuls of the hot
mixture into the
egg yolks.
Slowly whisk the hot milk
mixture into the
egg yolk mixture to
temper it, or bring it up to the same temperature as the milk
mixture.
Once you have
tempered the
egg yolks, add the
egg mixture back to the saucepan with the milk.
Gradually add about 1 cup of the hot milk into the
egg yolk mixture to
temper the
yolks, whisking constantly so they don't curdle, then whisk in the remainder of the milk in a steady stream.
Whisk
egg yolks and flour in a separate bowl, and
temper yolks using your pineapple
mixture.
Simultaneously whisk the
egg yolk mixture and gradually add about 2 cups of the hot milk into it to
temper.
Cook banana
mixture for 5 minutes over medium heat, then
temper the
egg yolks and add them in.
Remove from heat and whisk a little of the hot
mixture into the
egg yolks (to
temper the
yolks).
Gradually whisk one - third of the milk into the
egg mixture to
temper the
yolks.
Very slowly (starting with just a couple drops at first) add 1 cup of the coconut milk
mixture into the
egg yolk mixture while whisking continuously (this will
temper the
egg yolks and help prevent them from curdling).
2 Whisk 2 ladles of the hot cream
mixture into the
egg yolks to
temper, and stir into the saucepan.