Sentences with phrase «thick creamy mixture»

It made a nice thick creamy mixture that I could spoon into a mini muffin pan.

Not exact matches

Add 1/3 cup sugar to the yolks and whisk until the mixture is thick, creamy and pale yellow.

To replace one egg, simply mix 4 tablespoons of chickpea flour with 4 tablespoons of water until you have a thick and creamy mixture.

Blend on low, increasing to a higher speed and continue to blend for 2 - 3 minutes until the mixture is completely smooth, thick, and creamy.

Stir the mixture together until it is creamy and a little thicker than syrup.

Add more liquid if mixture seems clumpy or thick; it should be smooth and creamy and a bit soupyâ $ «it will firm up as it cools.

Directions: Beat yolks by hand or with an electric beater / Gradually pour in the sugar and beat until thick and pale yellow / Stir in the liqueur and set the bowl in a pan of almost - simmering water / Beat by hand or with an electric whisk or beater for several minutes until foamy and mixture is warm to the touch / Remove from heat and beat again until cool (place in a large bowl of ice water to speed the process) / It should have the consistency of a thick, creamy mayonnaise / When cooled, thoroughly mix egg yolks & sugar with chocolate & butter mixture.

Blend on high speed until mixture is thick and creamy, 1 - 2 minutes.

Add the stock and potatoes and bring the mixture to a boil.Reduce the heat to medium and simmer, uncovered, until the potatoes are very soft and the mixture is thick and creamy, about 1 hour.

Once it is added, increase the mixer speed to high and continue to whip until the mixture is very thick and creamy and drips from the whisk in thick ribbons, about 3 minutes.

Pastry cream, also called Creme Patissiere, is a rich, thick and creamy custard made from a mixture of milk, eggs, sugar, flour and cornstarch (corn flour).

Blend in the tea milk cream mixture slowly and re-heat on a low heat until the mixture becomes thick and creamy.

Once simmering, reduce the heat to medium - low and simmer, stirring occasionally, until the mixture is very creamy and thick, about 20 to 30 minutes.

Add the drained cashews, apple cider vinegar, chipotle, paprika and yeast flakes and blend until the mixture is thick and creamy.

Whisk and stir the mixture every 30 - 45 minutes, to create thick and creamy frozen texture.

Add the mint and purée; then, with the blender running, drizzle in the remaining scant 1/2 cup of olive oil very slowly until the mixture is thick and creamy.

These fragrant spices add a delightful touch to the simple yet satisfying lentil that can be left in a pot on the stove over medium heat until the mixture absorbs the moisture and flavors fully, where it becomes creamy and thick.

The mixture should come out thick and creamy.

Continue whisking the mixture until it become thick and creamy.

If you add the oils too quickly the mayo will turn into a curdled, oily mixture instead of whipping up into a thick, creamy spread.

The mixture should be creamy, but thick.

Whisk the egg mixture until it is thick and creamy, and a thermometer inserted into the mixture registers 160 degrees F, about 5 minutes.

Heat the mixture on a gentle heat for 5 - 7 minutes or until the mixture is creamy and thick enough to coat the back of a spoon.

Turn the heat to medium and stir constantly with a wooden spoon until mixture is thick enough to coat the back of the spoon in a thin, creamy layer.

Blend on low speed until the mixture is thick and creamy.

Sunflower seeds are blended into a thick, creamy, salty, sweet mixture of sunflower seeds and honey to create a Sunflower Seed Honey Butter that is better than any store bought variety!

Pour the liquid mixture into the flour mixture and stir to obtain a thick, creamy mixture.

You may need to to scrape down the sides a few times during blending because the mixture gets so thick and creamy.

Slightly thickened with arrowroot starch, this mixture cools to a thick and creamy pear jello, and then whisked vigorously and transformed into a creamy & dreamy filling, which tastes just like... you guessed it... pears!

Add 1 cup powdered sugar and 1/4 cup whole milk; beat until mixture is light and creamy, adding 1 tablespoon milk if mixture is too thick.

Transfer to a jar, cover and chill 20 to 30 minutes or overnight until chia seeds have bloomed and mixture is thick and creamy.

Place egg yolks, lemon juice, water and pepper in a blender Blend on high speed for about 40 seconds Now you are going to slowly pour in the warm olive oil or butter in a fine and steady stream whilst still blending on the lowest speed until the mixture becomes thick and creamy If too thick add a couple of drops of warm water

Remove lid, add vanilla extract, and stir vigorously until mixture is thick and creamy.

Cook the rolled oats and vanilla soy milk in a saucepan on medium - high heat until the mixture becomes thick and creamy.

The result will be a thicker, richer and creamier mixture that's absolutely delicious!

Transfer the contents of the pan to a food processor and pulse the cauliflower mixture until it is creamy but thick, similar to the consistency of mashed potatoes.

If you have a food processor, add all the ingredients mentioned above except the chocolate chunks and process till the black beans are completely broken down and the mixture is rich, thick and creamy.

Add the egg mixture to the pan; cook over low heat, stirring, until thick and creamy, about 45 seconds.

When the oats have started to soften but the mixture is still runny, stir in the peanut butter, syrup and spices and cook until thick and creamy.

Turn heat to medium and whisk until mixture is smooth, thick and creamy (and just beginning to bubble).

The cream itself has a creamy, thick consistency, in contrast to the Missha super Aqua Marine Stem Cell Defending cream, which was a mixture between a cream and a gel.

Add the cream and simmer the barley at a very low heat until the mixture has become thick and creamy.