Suggestions(5)
Exact(2)
Put the milk into the blender.
In a separate medium size mixing bowl crack your one egg into the medium bowl Now with that egg in the medium bowl whisk the egg until it is beaten completely Put in the vanilla extract, into the medium bowl that has the beaten egg in it Put the milk into the medium bowl that has the beaten egg in it.
Similar(58)
We then put the milk into chillers – which are actually old slush puppy machines – and add our flavours and syrups: cacao, vanilla, dates, turmeric and berry.
400ml milk, such as Gold Top or Guernsey or Jersey 1 good quality vanilla pods teaspoon vanilla extract 400ml Jersey or clotted cream, or a mixture of both 6 egg yolks 150g caster sugar Put the milk into a heavy-based saucepan.
Put the milk into a wide dish.
Put the milk into a jug and add the vanilla extract.
Put the milk into a microwave-safe beaker or cup.
Put the milk into a saucepan, and when it is boiling pour it over the eggs, stirring all the time.
To make the crème patissière, put the milk and vanilla into a heavy-bottomed saucepan, bring to the boil and simmer very gently for about 5 minutes.
500ml whole milk 1 tbsp vanilla syrup or 1 tsp best vanilla extract 6 organic / free-range medium egg yolks 75g caster sugar, plus extra for dusting 25g plain flour 20g cornflour To make the crème patissière Put the milk and vanilla into a heavy-bottomed saucepan, bring to the boil and simmer very gently for about 5 minutes.
Put the milk and cream into a thick-bottomed pan with the vanilla pod and seeds on a gentle heat.
More suggestions(15)
put the meat into the
put the string into the
put the cake into the
put the file into the
put the money into the
put the corn into the
put the ball into the
put the mango into the
put the key into the
put the information into the
put the pan into the
put the car into the
put the water into the
put the rhubarb into the
put the curd into the
Write better and faster with AI suggestions while staying true to your unique style.
Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.
Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com