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Crema Mexicana

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.811
Energy (kCal)521.85
Carbohydrates (g)5.9502
Total fats (g)54.4222
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the cream on the stovetop until slightly warmer than room temperature. (about 100 degrees with a thermometer). | 2. Remove from heat and whisk in the sour cream. | 3. 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    heavy whipping cream 1 cup 408.0 3.2880000000000003 3.408 43.29600000000001
    cream 1/4 cup sour 113.85 2.6622 1.403 11.1262

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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