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 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.
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
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.
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.
GRILLED CORN, CREMA MEXICANA & CILANTRO CROSTINI
Provided by Bon Appétit Test Kitchen
Categories Appetizer Side Cocktail Party Fourth of July Picnic Cinco de Mayo Graduation Wedding Backyard BBQ Buffet Corn Summer Tailgating Poker/Game Night Shower Engagement Party Party Potluck Sour Cream Cilantro Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12
Number Of Ingredients 11
Steps:
- Rub corn with vegetable oil. Season corn with kosher salt and freshly ground black pepper; grill until slightly charred and tender. Slice corn off the cob in wide strips.
- Grill bread slices and rub with garlic clove.
- Mix crema mexicana or sour cream with feta.
- Smear toasts with crema mixture. Top crema with grilled corn. Squeeze a lime wedge over each. Garnish with cilantro leaves and sprinkle with chili powder.
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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.)
- Mix in the lime juice and salt. Taste and adjust lime as necessary. Mexican crema keeps in refrigerator for up 2 weeks, and will continue to thicken while refrigerated.
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- Mascarpone. Mascarpone is a fresh cheese that hasn’t been aged and is made from a base of whole cream. It is essentially a type of cream cheese but has a much higher milk fat content which can reach 75%.
- Sour cream. Sour cream is a dairy product that is made by fermenting regular cream with a bacterial culture. It has a tangy flavor with a smooth, creamy texture and is a versatile ingredient in sweet and savory dishes.
- Cream cheese. Cream cheese is a mild-tasting soft cheese that is slightly sweet and tangy, with a smooth texture that is ideal for spreading. It is commonly used to make cheesecake, but it has many other uses including replacing butter in baking and frosting, and for thickening sauces.
- Crema Mexicana. Crema Mexicana is a type of cream cheese with a mild flavor that has a subtle tangy undertone. It has a thick texture with a delicious rich mouthfeel that is perfect for sauces and soups.
- Ricotta. Ricotta is a whey cheese that is mild tasting, creamy, and light. It is low in salt content with a unique pebbly texture. At first glance, it may seem that this cheese won’t be suitable for replacing crème fraiche as it doesn’t look as smooth.
- Full fat Greek yogurt. Plain Greek yogurt can be found in practically any supermarket and you can usually buy a large tub at a reasonable price. It will have a tangier flavor than crème fraiche with a texture that isn’t as smooth.
- Make your own. Making crème fraiche at home is easy and requires only two ingredients with no specialist equipment. You need some time up your sleeve because it is best when left for 24 hours to thicken.
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4.2/5 (32)Estimated Reading Time 4 minsServings 8Calories 54 per serving
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Ratings 16Calories 832 per servingCategory Condiment
- In a microwave safe container, heat heavy cream for 40 seconds. Meanwhile, stir together sour cream and buttermilk in a glass bowl.
- Add heavy cream, stirring until smooth. Mixture will be watery, but you will notice it starting to thicken already while stirring.
- Allow to sit in a warm place, set lid loosely on the top, or use plastic or aluminum foil. Allow to breath, but to keep covered and free from any floating particles near by, especially if placed outside. Do not let crema mexicana go over 100 degrees.
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Ratings 4Calories 48 per servingCategory Accompaniment, Topping
- Soak the almonds for a couple of hours or until they plump up and become softer, drain before using. Place all the almonds and only half of the water into the blender and blend for a couple of minutes.
- Add all the cornstarch, a little bit (like a pinch) of salt, the other half of the water and blend until completely smooth -- the time will depend on the power of your blender. If you're blender isn't too powerful you may want to pass the liquid through a fine sieve to catch any bits and prevent a grainy crema.
- Over medium heat cook the mixture until it thickens. This will take about 10 minutes. It's very important that you keep stirring the whole time to prevent it burning or bubbling over. As it cooks you'll notice that little by little the cream begins to form as the mixture thickens. You'll know that the crema is ready when it has a thick creamy consistency. When ready, remove from heat and allow to cool for a few minutes while you keep stirring it.
- At this time if you want a more neutral tasting crema you can simply leave as is and cool completely before storing. For a more tart cream continue with the next step.
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2.5/5 (101)Category SideCuisine MexicanTotal Time 12 hrs 5 mins
- 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.
- Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com/). Gain access to exclusive video lessons taught by culinary masters, including Gabriela Cámara, Chef Thomas Keller, Massimo Bottura, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.
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