Keep whisking until curd thickens and
whisk leaves a trail, about 5 minutes.
Cook, whisking constantly, until thickened and
whisk leaves a trail in pudding (it should be the consistency of mayonnaise), about 4 minutes.
Not exact matches
Continue to microwave in 30 second increments, stirring the pudding between each increment, until you see the mixture bubbling around the edges and the pudding has thickened enough for the
whisk to
leave a light
trail, or ribbon, through the pudding.
When ready, the
whisk will
leave trails in the batter
leaving the bottom of the pan visible briefly until the batter comes back together.
Cook,
whisking constantly, over medium - high heat until the
whisk leaves a visible
trail in the pudding as you
whisk it (2 to 3 minutes).
In the bowl of a stand mixer fitted with the
whisk attachment, beat the eggs and sugar at medium - high speed until the sugar dissolves and the
whisk begins to
leave a
trail as it mixes, about 3 minutes.
It is ready when the
whisk leaves a visible
trail as it moves through the roux.
Cook the roux over medium - high heat,
whisking constantly, for 2 minutes or until thickened enough that the
whisk is
leaving a
trail.
In a large bowl,
whisk the eggs and sugar together until thick and the mixture
leaves a
trail when the
whisk is lifted (takes about 5 minutes at high speed).