CREMA
Provided by Alton Brown
Categories condiment
Time P1DT11m
Yield approximately 1 cup
Number Of Ingredients 4
Steps:
- Put the heavy cream in a 16-ounce microwave-safe glass jar. Microwave on high until the cream is just under 100 degrees F, about 30 to 40 seconds. Add the buttermilk, close the jar, and store in a warm place for 24 hours. The cream will have thickened to the consistency of thin yogurt.
- Add the chipotle chile and salt and process with an immersion blender, in the jar, until smooth, approximately 20 seconds. Refrigerate until ready to use.
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
HOMEMADE MEXICAN CREMA
Provided by Lourdes Castro
Categories Sauce Milk/Cream Quick & Easy Sour Cream
Yield Makes 2 cups
Number Of Ingredients 3
Steps:
- Mix
- Combine all the ingredients in a bowl, cover with plastic wrap, and set it out at room temperature for 3 hours.
- Serve or Store
- Transfer to a serving bowl if using right away, or transfer to an airtight container and refrigerate if storing.
LIME CREMA
Steps:
- In a small mixing bowl, combine all of the ingredients and whisk until well blended and creamy.
- Use at once or cover and refrigerate for up to 2 days.
CHICKEN A LA CREMA
Chicken a la crema is one of my favorite recipes and one of the greatest chicken recipes of all time. It's simple to make, incredibly comforting, and gorgeous to look at. Sauteed mushrooms and onions are well browed to add extra flavor and give the sauce a beautifully rich color. Spoon this into a bowl alongside rice and top with a dollop of creme fraiche and a sprinkle of cilantro, or wrap it up in a fresh, warm tortilla and dunk it in the sauce--no matter how you serve it, this dish should be on every chicken lover's bucket list.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h40m
Yield 6
Number Of Ingredients 18
Steps:
- Brown chicken in olive oil in a Dutch oven over high heat until nice and dark on both sides and fat has rendered, 6 to 8 minutes per side. Remove chicken to a bowl.
- Reduce heat to medium and add onion, mushrooms, and salt to the pot. Cook, stirring occasionally, until well browned, 8 to 10 minutes. Add chili powder, cayenne, black pepper, cumin, dried oregano, garlic, and poblano peppers. Cook and stir until peppers begin to soften, about 3 minutes.
- Add diced tomatoes, chicken broth, and bay leaf; stir and increase heat to high. Stir in 1 cup creme fraiche and fresh oregano and bring to a simmer. Add chicken and any accumulated juices to the pot, nestling them into the broth so they are covered. Reduce heat to low or medium-low to maintain a gentle, steady simmer. Simmer, stirring occasionally, until chicken is cooked through, about 1 hour 15 minutes.
- Use tongs to carefully transfer chicken to a bowl and let cool enough to handle. Increase heat to medium-high. Cook until braising liquids have reduced by about half, 15 to 20 minutes, skimming off fat from the surface as it cooks.
- Meanwhile, remove and discard skin and bones from chicken (or save to make stock). Break up the meat into large or small pieces and save any edible drippings.
- Reduce heat to low and add chicken meat and drippings to the sauce. Simmer until chicken has absorbed the flavor from the sauce, about 15 minutes. Turn off heat and stir in chopped cilantro and remaining creme fraiche. Taste to adjust salt and seasonings.
Nutrition Facts : Calories 733.5 calories, Carbohydrate 12.2 g, Cholesterol 231 mg, Fat 53.7 g, Fiber 3.5 g, Protein 51.5 g, SaturatedFat 22.1 g, Sodium 2026.6 mg, Sugar 6.7 g
MEXICAN CREMA
Make and share this Mexican Crema recipe from Food.com.
Provided by Sharon123
Categories Lime
Time 5m
Yield 1/2 cup
Number Of Ingredients 3
Steps:
- Combine all the ingredients and mix well.
- The cream is ready to use now, or it can be stored in a covered container in the refrigerator for up to 2 days.
Nutrition Facts : Calories 448.9, Fat 45.4, SaturatedFat 26.5, Cholesterol 119.6, Sodium 184.4, Carbohydrate 8.3, Fiber 0.1, Sugar 8.4, Protein 4.8
CREMA CATALANA
My family loves this Spanish dessert so I usually make 8 portions, so we have can eat it 2 days in a row. You can of course also half the ingredients.
Provided by Marianne
Categories Spanish Recipes
Time 5h5m
Yield 8
Number Of Ingredients 8
Steps:
- Combine egg yolks and sugar in a bowl and beat with an electric mixer until creamy. Mix in cornstarch.
- Peel lemon in one piece. Combine milk, lemon peel, cinnamon stick, and vanilla seeds in a heavy saucepan and bring to a boil over medium heat. Remove from heat, cover, and allow the milk to get infused with the flavorings for 30 minutes and cool. Whisk egg yolk-sugar mixture into the lukewarm milk.
- Return to heat and simmer, stirring constantly, over low heat until cream thickens, 5 to 10 minutes. Remove lemon peel and cinnamon stick. Spoon cream into 8 ovenproof ramikens and allow to cool completely, at least 4 hours or overnight.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Sprinkle 1 tablespoon turbinado sugar onto each ramiken and set under the broiler until sugar caramelizes, 1 to 2 minutes. Pay close attention so sugar does not burn.
Nutrition Facts : Calories 310.7 calories, Carbohydrate 53.7 g, Cholesterol 217 mg, Fat 8.4 g, Fiber 0.2 g, Protein 6.6 g, SaturatedFat 3.9 g, Sodium 61.9 mg, Sugar 50 g
FRESAS CON CREMA
This refreshing fresas con crema recipe is wonderful when berries are in season. Media crema is a rich, unsweetened cream found in the baking aisle or ethnic food section of the grocery store. It's similar to creme fraiche and sour cream, although sour cream is a bit tangier. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, whisk crema, sweetened condensed milk and vanilla. Divide strawberries among 4 serving dishes. Top with milk mixture. Garnish with fresh mint, if desired.
Nutrition Facts : Calories 241 calories, Fat 17g fat (10g saturated fat), Cholesterol 43mg cholesterol, Sodium 58mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 2g fiber), Protein 2g protein.
More about "crema recipes"
HOW TO MAKE HOMEMADE MEXICAN CREMA - 2022
From masterclass.com
2.6/5 (108)Category SideCuisine MexicanTotal Time 12 hrs 5 mins
- 1. Combine the heavy cream and buttermilk in a medium-size bowl. Cover with plastic wrap and bring to room temperature. Place the mixture in a warm, dry spot overnight.
- 2. The following morning, add lime juice and salt to the newly thickened cream and buttermilk mixture. Stir to incorporate. The consistency should be slightly runny.
- 3. Taste, and adjust with more lime juice or salt as needed. Use immediately, or refrigerate for up to five days.
- Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com/). Gain access to exclusive video lessons taught by culinary masters, including Gabriela Cámara, Chef Thomas Keller, Massimo Bottura, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.
MEXICAN CREMA RECIPE – A COUPLE COOKS
From acouplecooks.com
Reviews 17Servings 1Cuisine MexicanCategory Essentials
- In a sealable container, stir together the cream and yogurt. Cover and let sit at room temperature for 36 to 48 hours, until it becomes very thick*. (The mixture won’t spoil on the counter, since the acid in the mix prevents bacteria associated with dairy products.)
- Mix in the lime juice and salt. Taste and adjust lime as necessary. Mexican crema keeps in refrigerator for up 2 weeks, and will continue to thicken while refrigerated.
RAJAS CON CREMA - AUTHENTIC MEXICAN RECIPE BY - MUY DELISH
From muydelish.com
CRèME BRûLéE | RICARDO
From ricardocuisine.com
CILANTRO CREMA RECIPE | EATINGWELL
From eatingwell.com
HOMEMADE SPANISH CREMA CATALANA RECIPE - SPAIN ON A FORK
From spainonafork.com
EASY & DELICIOUS SPANISH CREMA CATALANA RECIPE
From spanishfoodguide.com
10 BEST MEXICAN CREMA SAUCE RECIPES | YUMMLY
From yummly.com
SUPER EASY LIME CREMA - LEMON BLOSSOMS
From lemonblossoms.com
CREMA GELATO RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
EASY LIME CREMA RECIPE (DRIZZLE ON EVERYTHING!)
From downshiftology.com
AVOCADO CREMA RECIPE - THE SPRUCE EATS
From thespruceeats.com
CREME CARAMEL | RICARDO
From ricardocuisine.com
RECIPE INDEX | CREME DE LA CRUMB
From lecremedelacrumb.com
LIME CREMA | MEXICAN PLEASE
From mexicanplease.com
ITALIAN PASTRY CREAM (CREMA PASTICCERA) RECIPE - THE …
From thespruceeats.com
MEXICAN CREMA | DELICIOUS CONDIMENT | DISHES DELISH
From dishesdelish.com
AVOCADO CREMA RECIPE (AVOCADO SAUCE FOR TACOS) - A SPICY …
From aspicyperspective.com
BEST MEXICAN CREMA RECIPES AND MEXICAN CREMA COOKING IDEAS
From thedailymeal.com
17 CREME FRAICHE RECIPES YOU’VE GOT TO TRY - INSANELY GOOD
From insanelygoodrecipes.com
MEDIA CREMA RECIPES AND USES - THE BOAT GALLEY
From theboatgalley.com
EASY LIME CREMA | PERFECT FOR TACOS AND READY IN 5 MINUTES + VIDEO
From dontwastethecrumbs.com
HOMEMADE MEXICAN CREMA (PLUS SOME SUBSTITUTES)
From mexicanplease.com
FISH TACOS WITH LIME-CILANTRO CREMA RECIPE | MYRECIPES
From myrecipes.com
CREMA CATALANA RECIPE – AUTHENTIC SPANISH VERSION
From spanishsabores.com
HOMEMADE CREMA MEXICANA {VIDEO}- MEXICAN CREMA IN AN HOUR
From savoryexperiments.com
CILANTRO-LIME CREMA RECIPE | SOUTHERN LIVING
From southernliving.com
ITALIAN COFFEE CREAM (CREMA DI CAFFE) RECIPE - AN ITALIAN IN MY …
From anitalianinmykitchen.com
AVOCADO CREMA | EASY 5-MINUTE RECIPE - THE ANTHONY KITCHEN
From theanthonykitchen.com
RECIPES ARCHIVES - LA CREMA
From lacrema.com
HOW TO MAKE CRèME FRAîCHE AT HOME | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
10 BEST MEXICAN CREMA RECIPES | YUMMLY
From yummly.com
CREMA CATALANA | EGG RECIPE | JAMIE OLIVER
From jamieoliver.com
ITALIAN PASTRY CREAM RECIPE | CREMA PASTICCERA - RECIPES FROM ITALY
From recipesfromitaly.com
AVOCADO CREMA - ISABEL EATS {EASY MEXICAN RECIPES}
From isabeleats.com
HOMEMADE CREMA (MEXICAN SOUR CREAM) - RECIPE - FINECOOKING
From finecooking.com
CHIPOTLE CREMA RECIPE | MYRECIPES
From myrecipes.com
CRèME CARAMEL RECIPE (FRENCH) | KITCHN
From thekitchn.com
CREMA - A FAMILY FEAST®
From afamilyfeast.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