Homemade Mexican Crema Recipes
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.
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
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 MEXICANA
Make and share this Crema Mexicana recipe from Food.com.
Provided by appleydapply
Categories Mexican
Time 4h10m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Heat the cream on the stovetop until slightly warmer than room temperature. (about 100 degrees with a thermometer).
- Remove from heat and whisk in the sour cream.
- Pour into a glass jar. Place the lid on top of the jar but don't tighten it. Put the jar in a warm room for at least 4 but up to 12 hours. It will be thickened and you can use it then (especially if using as a sauce in a dish such as enchiladas), or refrigerate for another 4 to 12 hours to thicken even more.
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.
FRESAS CON CREMA (MEXICAN-STYLE STRAWBERRIES AND CREAM)
As a kid I grew up eating fresas con crema. My mother always made a big batch for every special occasion. This recipe is a small batch, enough for three-four servings.
Provided by Yoly
Categories Strawberry Desserts
Time 1h10m
Yield 4
Number Of Ingredients 5
Steps:
- Combine sour cream, sweetened condensed milk, evaporated milk, and vanilla extract in a large bowl. Gently fold in diced strawberries.
- Divide strawberry mixture into 2 serving dishes. Refrigerate for 1 hour for flavors to meld.
Nutrition Facts : Calories 286.7 calories, Carbohydrate 30.6 g, Cholesterol 40.8 mg, Fat 16.3 g, Fiber 1.7 g, Protein 6 g, SaturatedFat 10 g, Sodium 88.9 mg, Sugar 25.8 g
MEXICAN CREMA
Categories Stew
Number Of Ingredients 0
Steps:
- To make Mexican-style crema, stir 2 tablespoons of buttermilk (preferably unpasteurized) into 1 cup of heavy cream, cover, and let sit out at warm room temperature (about 75°F) overnight to thicken. This homemade version will keep for up to 1 week in the refrigerator.
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- 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.
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- 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.)
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