baked custard造句

• Creme brulee : krem broo-LAY _ baked custard with burnt-sugar top
• _Pot de creme : Only the yolks are used in this baked custard recipe.
• One is a smooth, evenly-baked custard with a comparatively soft crust and no cracks.
• You can learn about braising and how to bake custards in a water bath.
• Bake custards 40 to 45 minutes, until set around edges but still slightly jiggly in center.
• Bake custards in middle of oven until they are just set but still tremble slightly, about 40 minutes.
• You just eat sweet delicacies such as baked custard buns or sesame seed balls whenever the desire hits you.
• Bake custards in preheated 350-degree oven about 25 minutes or until tops are just set ( if baked uncovered ).
• Later that evening, while we dined on barbecued chicken and freshly baked custard, the hippopotamuses wading in the Khwai River came ashore.
• It is particularly good with today's recipe, which has all of the flavors of pumpkin pie in an elegant and simple baked custard.
• Pot de creme is generally a baked custard, and this is a stovetop pudding, but who wants to quibble with a dessert this good?
• The baked custard filling may vary from a light and silky to dense, depending on the recipe's ratio of mashed potato, milk and eggs.
• The term " pot de creme " refers both to a soft-baked custard and to the small ceramic pots, often with lids, that they are baked in.
• Baked custards, such as cr鑝e caramel, are among the items that need protection from an oven's direct heat, and the " bain-marie " method serves this purpose.
• It causes emulsified sauces, such as hollandaise, to " break . " It creates unsightly moisture pockets within baked custard dishes such as flan or cr鑝e br鹟閑.
• Other very popular dishes include fried fish cakes, fish & chips, souse ( a pickled pork dish ), black pudding, macaroni pie, and sweet desserts such as tamarind balls and baked custard.
• Interviewed by phone from Piemonte, Bertolli says he expects to be shaving this year's 14 pounds of truffles over baked eggs, tagliarini, carne cruda ( the Italian version of steak tartare ) and possibly a cardoon sformatino ( baked custard ).
• The resurrection is the work of Claude Leyrac, an experienced bistrotier, who has had the sense to keep many old favorites on the list : The world's best cucumber salad, crunchy and creamy; the famous duckling with olives; the lip-smacking beef and veal and lamb stews, and a baked custard my mother would have envied.