Crema De Fruta Food

CREMA DE FRUTA

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Butter a 9x13 inch oval, glass baking dish.
• To prepare cake: Beat 6 eggs until fluffy. Beat in 3/4 cup sugar until smooth and thick. Fold in 1 1/4 cups cake flour, nutmeg and salt. Stir in melted butter. Pour into prepared pan.
• Bake 15 to 20 minutes, until center springs back when lightly touched. Let cool 10 minutes in pan before transferring to wire rack to cool completely. Split cake horizontally into two layers.
• To prepare filling: combine 1 cup sugar, 1/3 cup cake flour, 5 egg yolks, water and vanilla in a medium saucepan over low heat. Cook and stir until thickened, 15 minutes. Let cool completely.
• To prepare topping: Place reserved juice in a small saucepan over low heat. Stir in gelatin and continue stirring until completely dissolved. Set aside.
• To assemble: Return bottom cake layer to glass dish. Spread half the filling over the layer. Top with remaining layer and remaining filling. Arrange fruit cocktail on top and cover with gelatin mixture. Chill 4 to 8 hours, until set.

CREMA DE FRUTA

Steps:

• Preheat oven to 350 F. Grease and line the bottom of an 8-inch square pan with parchment paper.
• Sift the cake flour into a bowl. Add 1 tablespoon of the sugar and the salt to the bowl and whisk to combine. Sift the mixture again two more times.
• In the bowl of a stand mixer, add the eggs and the remaining sugar. Use the whisk attachment to beat the mixture at medium speed until fluffy, thick and pale. The mixture should have tripled in volume and is comparable to a softly whipped cream.
• Add the vanilla extract and mix it in gently using a rubber spatula.
• Add the flour mixture in three additions. Gently fold in, making sure not to deflate the volume too much.
• Place the melted butter in a large mixing bowl.
• Scoop about one cup of the batter and mix it into the butter. Stir until well incorporated and fold the mixture back to the rest of the batter.
• Pour into the prepared baking pan and bake for about 17-20 minutes or until a toothpick inserted in the middle of the cake comes out clean. Cool cake slightly in the pan, then transfer to a wire rack to cool completely.
• In a medium saucepan over medium heat, combine milk, sugar, and all-purpose flour until well smooth and well blended.
• Cook, stirring regularly until mixture is thick but spreadable.
• Turn off the heat and stir in the butter, vanilla and egg yolks. Allow to cool completely and set aside.
• In a medium saucepan, combine fruit cocktail juice, water, and sugar. Bring to a boil.
• Turn off the heat and stir in the gelatin powder until it is dissolved. Set aside to cool.
• Transfer the cooled cake into a square glass dish of the same size.
• Spoon the cooled custard over the cake and spread evenly to coat.
• Arrange the fruit cocktail in an even layer over the custard.
• Pour the gelatin over the fruit cocktail. Allow it to set for about 30 minutes and then refrigerate to firm and cool completely for about 6 hours or overnight. Slice into serving sizes.

CREMA DE FRUTA

Steps:

• Custard Filling:.
• Combine and stir constarntly sugar, flour, yolks, milk 1/2 cup water in a saucepan (waterbath when heated so it doesn't get burnt) until it thickens and becomes creamy (about 10-15mins). Make sure there are no lumps.
• Remove from heat and cool.
• Gelatin glazed topping:.
• Mix last 5 ingredients in a saucepan, heating and mixing for 5-10mins until dissolved.
• Remove from heat and cool.
• To assemble:.
• Arrange ladyfingers side by side in a single layer on top of a medium sized pyrex dish.
• Spread 1/2 of the custard filling on top of first layer making sure to even it out.
• Arrange1/2 canned fruits on top of custard.
• Repeat layering: ladyfingers, then custard, then fruits.
• Pour gelatin mixture on top of the final layer ; completely covering the fruits if possible.
• Chill in the fridge until the gelatin is set.
• Serve.

CREMA

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 DE FRUTA RECIPE

Steps:

• In a clean bowl mix the nestle cream and condensed milk. Mix well
• Layer the graham crackers in a square bowl, add the fruit cocktail, pour the cream mixture and sprinkle with graham powder.
• Repeat the process in the 2nd and 3rd layer .
• For the last layer, top with more fruit cocktail, pour the cream mixture and sprinkle graham powder.
• Refrigerate for an hour.
• Serve and Enjoy

HEALTHIER CREMA DE FRUTA

Steps:

• Combine evaporated milk, milk, sugar, 1/2 cup water, flour, and egg yolks in a tempered glass bowl (such as Pyrex®).
• Fill a large bowl with ice water, creating an ice bath.
• Place milk mixture in a large saucepan of boiling water; cook, whisking constantly, until custard thickens and reaches a temperature of 170 degrees F (77 degrees C), 10 to 15 minutes. Transfer bowl to ice bath to cool the custard.
• Mix 1 1/4 cup water, 1 cup heavy syrup from fruit cocktail, gelatin, and lemon juice together in a separate saucepan over medium heat; cook and stir until gelatin dissolves, 10 to 12 minutes. Refrigerate gelatin mixture until cooled, about 30 minutes.
• Layer ladyfingers in the bottom of a deep 9x13-inch dish; top with a custard layer and fruit cocktail layer. Repeat layering with remaining ingredients, ending with gelatin mixture covering the last fruit layer. Refrigerate until set, 8 hours to overnight.

CREMA DE FRUTA

Steps:

• 1. Cooking Procedure Make the Sponge Cake by sifting the baking powder and 1 cup flour using a flour sifter. Set aside Put 4 egg yolks in a mixing bowl and then beat until texture becomes thick. Add-in 1/2 cup sugar gradually while beating the egg Slowly add the sifted flour and baking powder mixture. Mix the ingredients thoroughly. Combine 1 cup milk, butter, and vanilla extract in a sauce pan then cook until butter melts Pour the cooked mixture (milk, butter, vanilla extract) into the mixing bowl and mix with the existing concoction until evenly distributed Preheat the oven at 350 degrees Fahrenheit Pour the combined mixtures in a baking pan then bake for 23 minutes or until sponge cake is ready. Set aside. Make the simple syrup by heating a saucepan and placing 1/4 cup sugar. Add 1/4 cup of water immediately and cook until the sugar completely dissolves then let cool for a few minutes Pour the simple syrup on top of the sponge cake and thens spread. (I spread the syrup using a brush) Make the custard by combining 1/2 cup flour, 1 cup sugar, and 3 cups milk in a saucepan then cook while stirring until the mixture thickens Put half of the cooked mixture on the bowl where the 4 egg yolks are placed and then mix well Put everything back in the saucepan with the rest of the ingredients. Mix until texture is thick enough (this is now the custard) Apply the layer of custard evenly on top of the Sponge cake Drain the liquid concentrate from the fruit cocktail and set aside. Arrange all the fruits on top of the custard layer. Make sure to place them evenly Dilute the gelatin in 2 cups of water Heat the saucepan then pour the diluted gelatin and fruit cocktail concentrate and bring to a boil Immediately after boiling, turn off the heat and let cool down until temperature is a little above normal room temperature Pour the gelatin mixture on top of the fruit cocktail layer Refrigerate (preferably overnight) Serve chilled for dessert. Share and Enjoy! Cooking Procedure Mak