Difference between revisions of "Crema Inglesa (TM)"
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|DatePublished=12th April 2013 | |DatePublished=12th April 2013 | ||
|Author=JuliaBalbilla | |Author=JuliaBalbilla | ||
− | |ImageComment = | + | |ImageComment = Crema Inglesa |
|Servings = Serves 4 | |Servings = Serves 4 | ||
|Difficulty = 1 | |Difficulty = 1 | ||
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|PrepTime = 5 minutes | |PrepTime = 5 minutes | ||
|CookTime = 8 minutes | |CookTime = 8 minutes | ||
− | |Image = [[Image: | + | |Image = [[Image:Crema Inglesajpg.jpeg|250px|Crema Inglesa]] |
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===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. | ||
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+ | ===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
This is a translation of a recipe in Salsas y Aliños con Thermomix (Susaeta Ediciones) and is very similar to custard.
Ingredients
Create a printable shopping list for this recipe's recipeIngredient
- 300g milk
- 3 egg yolks
- 75g icing sugar
- A few drops of vanilla essence
Method
- Add the ingredients to the TM and cook 8 minutes / 90° / Speed 4.
- The result should be a light sauce, but a little creamy.
- 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
- Crème Anglaise to make this recipe using conventional methods
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