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Crema is the Spanish word for cream. In the United States, or in the English language, it is sometimes referred to as crema espesa (English: "thick cream"), [1] [2] also referred to as crema fresca (English: "fresh cream") in Mexico. [3] Crema fresca or crema espesa is a Mexican dairy product prepared with two ingredients, heavy cream and ...
Mexican crema (or cream espesa) is similar to crème fraîche. Smetana is a heavy cream-derived (15–40% milk fat) Central and Eastern European sweet or sour cream. Rjome or rømme is Norwegian sour cream containing 35% milk fat, similar to Icelandic sýrður rjómi .
Crema, Lombardy, a comune in the northern Italian province of Cremona; Crema (coffee), a thin layer of foam at the top of a cup of espresso; Crema (dairy product), the Spanish word for cream; Cremà, a part of the Fallas festivity; Katya Crema (born 1988), Australian alpine and ski cross skier
Crema foam can take on multiple colors and appearances. "Caffè crema", and the English calque "cream coffee", was the original term for modern espresso, produced by hot water under pressure, coined in 1948 by Gaggia to describe the light brown foam (crema) on espresso. The term has fallen out of use in favor of "espresso".
Crème anglaise (French: [kʁɛm ɑ̃glɛz]; French for 'English cream'), custard sauce, pouring custard, or simply custard [1] is a light, sweetened pouring custard from French cuisine, [2] used as a dessert cream or sauce. It is a mix of sugar, egg yolks, and hot milk usually flavoured with vanilla.
Media: Natillas Natillas ( Spanish pronunciation: [naˈtiʎas] ) is a term in Spanish for a variety of custards and similar sweet desserts in the Spanish-speaking world. [ 1 ] In Spain , this term refers to a custard dish made with milk and eggs, similar to other European creams as crème anglaise .
Media: Creamed corn Creamed corn (which is also known by other names, such as cream-style sweet corn ) is a type of creamed vegetable dish made by combining pieces of whole sweetcorn with a soupy liquid of milky residue from immature pulped corn kernels scraped from the cob.
Crema catalana 'Catalan cream' or crema cremada 'burnt cream' is a Catalan and Spanish dessert consisting of a custard topped with a layer of caramelized sugar. [1] It is "virtually identical" [2] to the French crème brûlée. Like all custards, it is made from milk, egg yolks, and sugar. Some modern recipes add cornflour. It is typically ...