crema inglesa

crema inglesa

A French term for a pourable vanilla custard sauce served hot or cold with desserts. Also used as a base for making ice cream. Consists of whole milk flavored with a vanilla bean, sugar and egg yolks. It is a rich sauce that can accommodate other flavors such as liqueurs, melted chocolate and fruit purées.

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Categoría: Mantequilla
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crema

Alimentación (otros); Aditivos alimentarios

the thick white or pale yellow fatty liquid that rises to the top when milk is left to stand and that can be eaten as an accompaniment to desserts or used as a cooking ingredient

crema

Productos lácteos; Mantequilla

The word cream comes from the Greek chriein, which means anoint," and which is also the root of Christ ("the anointed one"). The link between ancient ritual and rich food is oil, ...

crema

Bebidas; Bebidas espirituosas

A cordial with a very high sugar content. Its cream-like consistency gives it its prefix. It comes in the following combinations:

leche entera

Productos lácteos; Mantequilla

Regular milk without any of the fat content removed. Whole milk has roughly 4% fat.

grasas

Productos lácteos; Mantequilla

Saturated fas associate in closely-packed structures with van der Waals interactions all along the length of their side chains. The increase in interactions raises the melting ...

mantequilla

Productos lácteos; Mantequilla

Spanish for butter

crema batida baja en grasas

Productos lácteos; Mantequilla

Between 30 and 36% butterfat

almacenamiento

Productos lácteos; Mantequilla

Bulk butter should be kept in poly-lined cartons under refrigerated (32 to 38¡F; 0-3¡C) conditions for up to four months or frozen (-10 to -20¡F; -23 to -29¡C) for up to one year. ...