CREMA DE FRUTA
Crema de Fruta with delicious layers of from-scratch sponge cake, sweet custard, and fruit gelatin is sure to wow the crowd! It's the perfect holiday or any time of the year treat!
Provided by Lalaine Manalo
Categories Dessert
Time 1h
Number Of Ingredients 17
Steps:
- Preheat oven to 350 F. Grease and line the bottom of an 8-inch square pan with parchment paper.
- Sift the cake flour into a bowl. Add 1 tablespoon of the sugar and the salt to the bowl and whisk to combine. Sift the mixture again two more times.
- In the bowl of a stand mixer, add the eggs and the remaining sugar. Use the whisk attachment to beat the mixture at medium speed until fluffy, thick and pale. The mixture should have tripled in volume and is comparable to a softly whipped cream.
- Add the vanilla extract and mix it in gently using a rubber spatula.
- Add the flour mixture in three additions. Gently fold in, making sure not to deflate the volume too much.
- Place the melted butter in a large mixing bowl.
- Scoop about one cup of the batter and mix it into the butter. Stir until well incorporated and fold the mixture back to the rest of the batter.
- Pour into the prepared baking pan and bake for about 17-20 minutes or until a toothpick inserted in the middle of the cake comes out clean. Cool cake slightly in the pan, then transfer to a wire rack to cool completely.
- In a medium saucepan over medium heat, combine milk, sugar, and all-purpose flour until well smooth and well blended.
- Cook, stirring regularly until mixture is thick but spreadable.
- Turn off the heat and stir in the butter, vanilla and egg yolks. Allow to cool completely and set aside.
- In a medium saucepan, combine fruit cocktail juice, water, and sugar. Bring to a boil.
- Turn off the heat and stir in the gelatin powder until it is dissolved. Set aside to cool.
- Transfer the cooled cake into a square glass dish of the same size.
- Spoon the cooled custard over the cake and spread evenly to coat.
- Arrange the fruit cocktail in an even layer over the custard.
- Pour the gelatin over the fruit cocktail. Allow it to set for about 30 minutes and then refrigerate to firm and cool completely for about 6 hours or overnight. Slice into serving sizes.
Nutrition Facts : Calories 358 kcal, Carbohydrate 55 g, Protein 9 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 141 mg, Sodium 158 mg, Sugar 40 g, ServingSize 1 serving
CREMA
Crema is thinner than sour cream, a little more tangy and slightly salty. You can sometimes find it in stores, but it's very simple to make at home by combining sour cream with heavy cream and lime juice (you could use buttermilk instead) and allowing it to set up at room temperature for a few hours, until it turns into a kind of liquid velvet. It's marvelous with fish tacos, as a dressing for hot slaw, or drizzled over roasted carrots or sweet potatoes. Once you start using it, you will use it all the time.
Provided by Sam Sifton
Categories sauces and gravies
Time 2h5m
Number Of Ingredients 4
Steps:
- Whisk the sour cream and heavy cream together in a bowl, then add the salt and the lime juice, and whisk again. Cover the bowl, and allow it to sit at room temperature for a minimum of 2 hours and ideally overnight. It will thicken nicely. Use right away, or transfer to a jar and store in the refrigerator until ready to use.
Nutrition Facts : @context http, Calories 211, UnsaturatedFat 7 grams, Carbohydrate 2 grams, Fat 22 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 14 grams, Sodium 187 milligrams, Sugar 2 grams
CREMA DE CALABAZINES
I learned this excellent cream of zucchini soup recipe while living in Spain from a 75-year old woman in Madrid. It's excellent, easy, low-fat, and cheap, as well as a wonderful comfort food. Vary recipe by adding carrots or spinach or other vegetables. Increase potato volume for thicker soup. Garnish with croutons, paprika and chives. Delish!
Provided by Rebecca
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Clean and quarter zucchini and potatoes. Peel and chop onion. In a large pot boil zucchini, potatoes and onion in water (just covering them) until very tender. Drain vegetables, but retain stock.
- In a blender, or with a hand blender, puree the cheese, zucchini, potatoes, onion and bouillon while adding stock, until desired consistency is reached. (If you're using a blender, do this in two batches.)
- Pour mixture back into large pot and bring to a boil. Salt and pepper to taste.
Nutrition Facts : Calories 113.2 calories, Carbohydrate 16.6 g, Cholesterol 8.4 mg, Fat 2.8 g, Fiber 2.9 g, Protein 7.1 g, SaturatedFat 1.6 g, Sodium 832.1 mg, Sugar 4.5 g
CREMA DE ZANAHORIA (CREAM OF CARROT SOUP)
This vegan take on a Peruvian crema (creamed vegetable soup) uses fresh carrots, scrumptious herbs, and a potato for added texture. I originally posted this recipe on our website at www.coseppikitchen.com.
Provided by taylor.cook
Categories Vegetable
Time 30m
Yield 12 oz, 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Bring the carrots and potatoes to a boil in a medium pot. Continue to cook until the vegetables are fork tender.
- Once the vegetables are soft transfer them and 2 cups of the cooking liquid to a blender along with the bouillon cube. Combine until smooth then set aside.
- Saute the onion and garlic in a large pot until the onions are translucent.
- Once the onions have sauteed, transfer them to the blender and liquify.
- Season with salt and pepper to taste. Serve hot garnished with parsley.
CREMA DE PINON
Steps:
- Butter a 10 x 6 inch or similar size rectangular baking dish with 2 1/2 inch sides and set aside.
- In a medium heavy saucepan, bring the milk to a boil, being careful not to let it boil over. Remove from the heat and immediately add 1/2 cup of the pine nuts, the orange zest, and the vanilla bean. Cover and let steep for 30 minutes, then strain out and discard the nuts and orange zest and return the mixture to a clean pan (wash and dry the vanilla bean and reserve to use again).
- Bring up almost to a boil over medium high heat and add the sugar. Reduce the heat to low and stir until the sugar is dissolved. Place the cornstarch-sugar mixture in a small bowl and stir 1/4 cup of the hot milk into it, stirring until it is a paste. Add the cornstarch mixture back into the hot milk and stir it in well. Continue cooking for about 5 minutes, until the mixture thickens slightly.
- In a small bowl, add about 1/2 cup of the hot milk mixture to the egg yolks and whisk together well. Return this mixture to the pan and continue to cook, stirring and scraping the bottom and sides of the pan to be sure none of the mixture scorches. Cook until the mixture is a thick coating consistency and you can see the bottom of the pan as you stir. Remove from the heat and stir in the remaining 3/4 cup pine nuts.
- In a shallow bowl, combine the Grand Mariner and the orange juice. Dip whole ladyfingers into the mixture, soaking for about 2 seconds, then lay an even layer of them in the base of the pan. For the sides of the pan, break the ladyfingers in half, soak them in the juice mixture, and prop them all around the sides of the dish, cut side down, like a picket fence. Scoop the cream mixture into the prepared dish and spread it evenly. Garnish with pine nuts.
- Cool to room temperature and serve within 4 hours.
HEALTHIER CREMA DE FRUTA
This is a Filipino dessert that's very easy to make using broas or ladyfingers as the cake sponge. This recipe is healthier than regular crema de fruta because I reduced the amount of sugar and fat.
Provided by CDegracia
Categories World Cuisine Recipes Asian Filipino
Time 9h10m
Yield 10
Number Of Ingredients 11
Steps:
- Combine evaporated milk, milk, sugar, 1/2 cup water, flour, and egg yolks in a tempered glass bowl (such as Pyrex®).
- Fill a large bowl with ice water, creating an ice bath.
- Place milk mixture in a large saucepan of boiling water; cook, whisking constantly, until custard thickens and reaches a temperature of 170 degrees F (77 degrees C), 10 to 15 minutes. Transfer bowl to ice bath to cool the custard.
- Mix 1 1/4 cup water, 1 cup heavy syrup from fruit cocktail, gelatin, and lemon juice together in a separate saucepan over medium heat; cook and stir until gelatin dissolves, 10 to 12 minutes. Refrigerate gelatin mixture until cooled, about 30 minutes.
- Layer ladyfingers in the bottom of a deep 9x13-inch dish; top with a custard layer and fruit cocktail layer. Repeat layering with remaining ingredients, ending with gelatin mixture covering the last fruit layer. Refrigerate until set, 8 hours to overnight.
Nutrition Facts : Calories 336 calories, Carbohydrate 49.9 g, Cholesterol 182.7 mg, Fat 8.6 g, Fiber 0.8 g, Protein 16 g, SaturatedFat 4 g, Sodium 123.7 mg, Sugar 28.6 g
More about "crema de zanahoriaspuerros recipes"
MEXICAN CREMA: WHAT IT IS AND HOW TO USE IT - CHILI …
From chilipeppermadness.com
MAKE THIS EASY, PRETTY LAYERED CREAM DE FRUTA RECIPE
From yummy.ph
HERE'S THE EASY, NO-BAKE WAY TO MAKE CREMA DE FRUTA
From yummy.ph
CREMAS (KREMAS OR CREMASSE) - HAITIAN COOKING
From haitiancooking.com
PARAGUAYAN CREMA (A CREAMY CUSTARD) - INTERNATIONAL …
From internationalcuisine.com
DELICIOUS RAJAS CON CREMA - MEXICAN MADE MEATLESS™
From mexicanmademeatless.com
CREMA DE FRUTA RECIPE | PANLASANG PINOY RECIPES™
From panlasangpinoyrecipes.com
RAJAS CON CREMA | AUTHENTIC MEXICAN RECIPE BY - MUY …
From muydelish.com
CREMA CATALANA RECIPE – AUTHENTIC SPANISH VERSION
From spanishsabores.com
CREAM OF ZUCCHINI SOUP (SOPA DE CALABACITAS) - MEXICO …
From mexicoinmykitchen.com
CREMA DE CAMARONES (CREAMY SHRIMP SOUP) - MY COLOMBIAN …
From mycolombianrecipes.com
Ratings 16Category Main DishCuisine Colombian
- Place the shells in a small pot with the water. Bring to a boil, reduce the heat to low and simmer, uncovered, for about 15 minutes. Strain the liquid and discard the shells.
- Meanwhile, in a medium pot over medium heat, melt the butter. Add the onion, garlic and carrots. Cook until soft, about 2 minutes. Add the flour and season with salt and pepper. Stir and cook for 2 minutes more. Gradually whisk in the warm milk, reduce the heat to medium-low and continue cooking for about 3 minutes. Add the mashed potatoes and stir until combined.
- Add the shrimp water and cook for about 5 minutes more. Add the shrimp, cream, wine, salt and pepper. Cook for 4 minutes more and adjust the seasonings to your taste.
CREMA DE PATATAS, PUERROS Y ZANAHORIAS - COOKIDOO® – THE OFFICIAL ...
From cookidoo.thermomix.com
HOW TO MAKE PONCHE DE CREMA (VENENZUELAN EGGNOG)
From mystayathomeadventures.com
PONCHE CREMA - TRADITIONAL VENEZUELAN EGGNOG RECIPE | 196 FLAVORS
From 196flavors.com
CREMA DE ZAPALLO - PUMPKIN SOUP | PERUVIAN RECIPE
From chewinghappiness.com
AUTHENTIC CREMA CATALANA RECIPE - TASTY CORNER
From blog.giallozafferano.com
RECETA DE CREMA DE VERDURAS CASERA BEST RECIPES
From findrecipes.info
COOKING WITH KURT | CREMA DE FRUTA
From cookingwithkurt.com
[RECIPE + VIDEO] CREMA DE AUYAMA (CREAM OF PUMPKIN SOUP)
From dominicancooking.com
NO-BAKE CREMA DE FRUTA - FOXY FOLKSY
From foxyfolksy.com
ROMANIAN DESSERT - CREME CARAMEL (CREMA DE ZAHAR ARS)
From whereismyspoon.co
10 BEST CREMA FRESCA RECIPES | YUMMLY
From yummly.com
UBE CREMA DE FRUTA RECIPE - PINOY RECIPE AT IBA PA
From pinoyrecipe.net
CREMA DE MAIZ OR PUERTO RICAN CORNMEAL CEREAL RECIPE
From mystayathomeadventures.com
ITALIAN PISTACHIO CREAM (CREMA AL PISTACCHIO) - INSIDE THE RUSTIC …
From insidetherustickitchen.com
CREMA DE ZAPALLO - PERUVIAN SQUASH SOUP - EAT PERU
From eatperu.com
GRAHAM CREMA DE FRUTA RECIPE | PANLASANG PINOY RECIPES™
From panlasangpinoyrecipes.com
CAMARONES A LA CREMA - MEXICAN APPETIZERS AND MORE!
From mexicanappetizersandmore.com
GUAVA CREAM CHEESE CUBAN PASTRIES (PASTELITOS DE GUAYABA Y …
From houseofnasheats.com
CREMA DE MAZORCA (CORN CREAMY SOUP) - MY COLOMBIAN RECIPES
From mycolombianrecipes.com
CREMA DE MALANGA (TARO SOUP)(VEGAN) - THAT GIRL COOKS HEALTHY
From thatgirlcookshealthy.com
RECETA DE CREMA DE ZANAHORIAS Y PUERROS | RECIPE | RECIPES, …
From pinterest.com
CREMA DE ZANAHORIA - BIGOVEN.COM
From bigoven.com
PUERTO RICAN CREMA DE FARINA (CREAM OF WHEAT) - DELISH D'LITES
From delishdlites.com
SPICY AND VERSATILE AJI AMARILLO SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
CREMA DE ZAPALLO - PERUVIAN SQUASH OR PUMPKIN SOUP
From oneperfectbite.blogspot.com
FRESAS CON CREMA (MEXICAN STRAWBERRIES & CREAM) - KITCHEN GIDGET
From kitchengidget.com
QDOBA CHILE CREMA RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
NO BAKE CREMA DE FRUTA - PINOYCOOKINGRECIPES
From pinoycookingrecipes.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
NO-BAKE CREMA DE FRUTA RECIPE - PINOYCOOKINGRECIPES
From pinoycookingrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love