crema inglesa

crema inglesa

A French term for a pourable vanilla custard sauce served hot or cold with desserts. Also used as a base for making ice cream. Consists of whole milk flavored with a vanilla bean, sugar and egg yolks. It is a rich sauce that can accommodate other flavors such as liqueurs, melted chocolate and fruit purées.

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Part of Speech: noun
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Industry/Domain: Dairy products
Category: Butter
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Related terms

crema

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the thick white or pale yellow fatty liquid that rises to the top when milk is left to stand and that can be eaten as an accompaniment to desserts or used as a cooking ingredient

crema

Dairy products; Butter

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A cordial with a very high sugar content. Its cream-like consistency gives it its prefix. It comes in the following combinations:

leche entera

Dairy products; Butter

Regular milk without any of the fat content removed. Whole milk has roughly 4% fat.

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Dairy products; Butter

Spanish for butter

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Dairy products; Butter

Between 30 and 36% butterfat

almacenamiento

Dairy products; Butter

Bulk butter should be kept in poly-lined cartons under refrigerated (32 to 38¡F; 0-3¡C) conditions for up to four months or frozen (-10 to -20¡F; -23 to -29¡C) for up to one year. ...