Difference between revisions of "Crema Inglesa (TM)"

From Cookipedia

m
(One intermediate revision by the same user not shown)
Line 15: Line 15:
 
|DatePublished=12th April 2013
 
|DatePublished=12th April 2013
 
|Author=JuliaBalbilla
 
|Author=JuliaBalbilla
|ImageComment = The new [[Thermomix]] TM5 (2014)!
+
|ImageComment = Crema Inglesa
 
  |Servings = Serves 4
 
  |Servings = Serves 4
 
  |Difficulty = 1
 
  |Difficulty = 1
Line 21: Line 21:
 
  |PrepTime = 5 minutes
 
  |PrepTime = 5 minutes
 
  |CookTime = 8 minutes
 
  |CookTime = 8 minutes
|Image = [[Image:The new (2014) Thermomix TM5.jpg|250px|alt=Electus]]
+
|Image = [[Image:Crema Inglesajpg.jpeg|250px|Crema Inglesa]]
 
}}
 
}}
  
Line 45: Line 45:
 
===Chef's Notes===
 
===Chef's Notes===
 
To save stirring the sauce for ages, just cover it with cling-film to prevent skin formation.
 
To save stirring the sauce for ages, just cover it with cling-film to prevent skin formation.
 +
 +
===See also===
 +
*[[Crème Anglaise]] to make this recipe using conventional methods
 
{{RecipeLine}}
 
{{RecipeLine}}
 
[[Category:Recipes]]
 
[[Category:Recipes]]

Revision as of 19:59, 19 January 2017



Crema Inglesa (TM)
Crema Inglesa
Crema Inglesa
Servings:Serves 4
Calories per serving:95
Ready in:13 minutes
Prep. time:5 minutes
Cook time:8 minutes
Difficulty:Easy
Recipe author:JuliaBalbilla
First published:12th April 2013

This is a translation of a recipe in Salsas y Aliños con Thermomix (Susaeta Ediciones) and is very similar to custard.


Ingredients

Orange arrow.png Create a printable shopping list for this recipe's recipeIngredient

Method

  1. Add the ingredients to the TM and cook 8 minutes / 90° / Speed 4.
  2. The result should be a light sauce, but a little creamy.
  3. Pour it into a bowl and keep stirring with a wooden spoon until it has completely cooled, to avoid it forming a skin.

Serving suggestions

This is similar to the custard used in pastries but is much lighter and less dense. It has many uses: use it to decorate dishes and also a basis for ice creams and mousses.

Variations

It can be made with different flavours by adding chocolate, caramel, coffee etc to the milk.

Chef's Notes

To save stirring the sauce for ages, just cover it with cling-film to prevent skin formation.

See also

Browse Cookipedia's recipes with Pinterest

Almost all of Cookipedia's recipe pictures have now been uploaded to Pinterest which is a very convenient way to browse through them, all in one huge board, or by individual categories. If you're a Pinterest user you'll find this feature useful.