1. Crunchy: cocoa nibs baked right into the bottom of each ramekin for a little surprise in each bite.
松脆的:可可粉焙烤后恰好充满每个模子的底部,给每一口都带来惊喜。

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2. Sprinkle about half a teaspoon of the cocoa nibs onto the bottom of each ramekin, if using. Set aside.
若使用可可粉,则在每个模具底层撒大约半茶匙,备用。

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3. Run a small knife around the edge of each ramekin, carefully invert each onto a plate, and sift a little confectioners’ sugar over the top of each cake.
用小刀沿模子边缘将蛋糕取出,倒扣在盘子上,并在每个蛋糕的顶端撒上适量细砂糖。

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4. These are small, brown shrimps cooked gently in clarified butter spiked with, those most English of spices, mace and nutmeg and then allowed to set in a ramekin.
在平底锅里把黄油融化掉,大多数英国人会选择往里面加肉蔻的皮和种子的核仁,接下来把褐色的小虾仁浸泡在清亮的黄油里,冷藏起来,待黄油完全凝固,一道黄油虾仁就大功告成了。

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5. Using thin sharp knife, cut around inside edge of each ramekin to loosen.
用薄快刀,沿内边缘将每个干酪蛋糕模橇松。

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6. Dip bottom of 1 ramekin into bowl of very warm water 6 seconds.
将1个干酪蛋糕模的底部浸入一个装着开水的碗中约6秒。

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7. Place dessert plate upside-down atop ramekin and invert, gently lifting off ramekin to allow panna cotta to settle onto plate .
将干酪蛋糕模倒扣在餐后甜点盘上,轻轻的将模子取起并将奶酪布丁留在盘中。

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8. If serving out of a ramekin, run a knife along the inside edge and turn out onto a plate; top with berry mixture.
如果用的是干酪蛋糕盘,那么先用刀划开边缘,将牛奶冻移至托盘上,再浇上草莓酱。

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9. If serving out of a ramekin, run a knife along the inside edge and turn out onto a plate; top with berry mixture.
如果用的是干酪蛋糕盘,那么先用刀划开边缘,将牛奶冻移至托盘上,再浇上草莓酱。

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10. egg cooked individually in cream or butter in a small ramekin.
在小烧锅中用奶油或黄油单个烹制的鸡蛋。

-- 来源 -- 汉英 - 翻译参考