CREMA DE AZAHAR
Although the name of this dessert says it's a cream, it's really more of a creamy gelatin with a caramel sauce like that made for flan. The orange blossom makes this simple dessert quite sophisticated. It is best made a day in advance so the flavor really comes through and it is easier to unmold.
Yield serves 8
Number Of Ingredients 8
Steps:
- Mix 3/4 cup of the sugar and the 1/4 cup of water in a small, heavy saucepan and cook over medium heat until the sugar dissolves and turns a dark golden color (once it starts changing color, you can swirl it around so it caramelizes evenly). Divide among 6 ramekins and swirl around to coat the bottoms and sides.
- Add the remaining 3 tablespoons water to a small bowl and sprinkle the gelatin over. Allow to bloom or set.
- Heat the half-and-half, salt, and the remaining 3/4 cup sugar in a saucepan over medium heat, stirring, until the sugar dissolves. Turn off the heat and add the gelatin, stirring until dissolved. Add the orange blossom water and pour into a large bowl.
- Whip the crema until thick and soft peaks form. Fold into the gelatin mixture, and then pour into the ramekins. Tap them very lightly so there are no air bubbles and refrigerate overnight.
- When ready to serve, remove the ramekins from the refrigerator and let sit for about 10 minutes. Heat a shallow pan with water until nearly boiling, and then turn off the heat. Dip a small, sharp knife into the water and run around the sides to loosen. Dip the ramekins one at a time into the water so the caramel melts a bit, and then flip over onto a plate. Garnish with the fresh orange blossoms and serve.
- In the old days, commercial gelatin wasn't available, so cooks simmered veal or pork bones in water to make it.
TEMBLEQUE PUERTO RICAN COCONUT PUDDING
My husband is Puerto Rican and wanted me to make this! 'Tembleque,' which means 'wiggly,' is a creamy coconut pudding.
Provided by Joanne Guzman
Categories World Cuisine Recipes Latin American Caribbean
Time 3h15m
Yield 6
Number Of Ingredients 5
Steps:
- Stir coconut milk, sugar, and salt together in a saucepan. Spoon a few tablespoons of the coconut milk mixture into a small bowl and stir cornstarch into the mixture to dissolve; pour into the mixture in the saucepan. Bring the mixture to a boil while stirring constantly; cook until smooth and thick, about 5 minutes.
- Pour the coconut milk mixture into molds, cover each with plastic wrap, and refrigerate until cold and firm, 3 hours to 2 days.
- Run a thin knife around the edges of the mold and invert onto a plate to remove putting. Garnish tops with cinnamon.
Nutrition Facts : Calories 395.2 calories, Carbohydrate 38.5 g, Fat 27.9 g, Fiber 1.6 g, Protein 2.7 g, SaturatedFat 24.7 g, Sodium 98 mg, Sugar 25 g
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
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.
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- Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit. If you are using a glass or ceramic dish instead of a metallic pot for making the crème caramel, place it in the oven as well, so that it can get hot before you pour the caramel into it.
- Mix together the eggs, sugar, and milk. Scrape the seeds of the vanilla bean and add them to the mixture or add the vanilla extract if that is what you are using.
- You can use a metallic pot, inside of which you can bake the custard as well. If you don't have that, you can make the caramel in a regular pan and pour the caramel carefully into a casserole dish, a glass or ceramic one would be perfect.
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