1. In a small saucepan over medium-low heat, warm the cream until steam rises. 2. In a small, heavy saucepan, warm heavy cream over low heat. 3. Many restaurants use a blowtorch because it sears the sugar quickly without warming the cream through, maintaining the critical contrasts in temperature and texture. 4. Warm the cream. 5. Warm the cream in a small saucepan. |
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