{"id":15825,"date":"2021-10-24T08:12:40","date_gmt":"2021-10-24T13:12:40","guid":{"rendered":"https:\/\/www.gastronomico.org\/?p=15825"},"modified":"2021-10-24T20:04:37","modified_gmt":"2021-10-25T01:04:37","slug":"crema-inglesa","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/crema-inglesa\/","title":{"rendered":"Crema Inglesa"},"content":{"rendered":"<p>La crema inglesa, o simplemente salsa de vainilla es la base de un sinn\u00famero de preparaciones en pasteler\u00eda: desde su uso como salsa hasta la base para\u00a0<em>mousses<\/em>, helados y otras preparaciones.<\/p>\n<p><!--more--><\/p>\n<p>Es delicada, ya que no se puede calentar sobre los 85\u00b0C porque se rompe la emulsi\u00f3n. Es por esto que requiere cuidado, e idealmente un term\u00f3metro.<\/p>\n<figure id=\"attachment_13355\" aria-describedby=\"caption-attachment-13355\" style=\"width: 1200px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"13355\" data-permalink=\"https:\/\/le-fort.org\/cocina\/presentacion-souffle-sisanh-2018-espoch\/dav-51\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/10\/2018-10-24-17.25.28.jpg?fit=4608%2C2272&amp;ssl=1\" data-orig-size=\"4608,2272\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;2.2&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;ANE-LX3&quot;,&quot;caption&quot;:&quot;dav&quot;,&quot;created_timestamp&quot;:&quot;1540401928&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;3.81&quot;,&quot;iso&quot;:&quot;50&quot;,&quot;shutter_speed&quot;:&quot;0.01&quot;,&quot;title&quot;:&quot;dav&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"Souffl\u00e9 de chocolate con crema inglesa\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Souffl\u00e9 de chocolate con crema inglesa&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/10\/2018-10-24-17.25.28.jpg?fit=1200%2C592&amp;ssl=1\" class=\"wp-image-13355 size-large\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2018\/10\/2018-10-24-17.25.28-1280x631.jpg?resize=1200%2C592&#038;ssl=1\" alt=\"Crema inglesa y souffl\u00e9 de chocolate\" width=\"1200\" height=\"592\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/10\/2018-10-24-17.25.28.jpg?resize=1280%2C631&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/10\/2018-10-24-17.25.28.jpg?resize=600%2C296&amp;ssl=1 600w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/10\/2018-10-24-17.25.28.jpg?resize=2%2C1&amp;ssl=1 2w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/10\/2018-10-24-17.25.28.jpg?w=2400&amp;ssl=1 2400w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/10\/2018-10-24-17.25.28.jpg?w=3600&amp;ssl=1 3600w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><figcaption id=\"caption-attachment-13355\" class=\"wp-caption-text\">Souffl\u00e9 de chocolate con crema inglesa<\/figcaption><\/figure>\n<p>Adaptada desde CIA (2016).<\/p>\n<h2>Ingredientes<\/h2>\n<p>Para 300g aprox.<\/p>\n<ul>\n<li>90g leche entera<\/li>\n<li>90gr crema de leche 35% grasa<\/li>\n<li>1g sal<\/li>\n<li>45g az\u00facar<\/li>\n<li>55g yemas (4 yemas, aprox.)<\/li>\n<li>3ml extracto de vainilla<\/li>\n<\/ul>\n<h2>Procedimiento<\/h2>\n<ol>\n<li>Combinar leche, crema, sal y la mitad del az\u00facar en un cazo no reactivo y llevar a hervor, revolviendo para disolver el az\u00facar.<\/li>\n<li>Combinar las yemas con el resto del az\u00facar con un batidor franc\u00e9s<\/li>\n<li>Temperar las yemas con 1\/3 de la leche caliente, batiendo constantemente<\/li>\n<li>Verter las yemas temperadas de vuelta al cazo y cocinar a intensidad baja\/media hasta que la crema llegue a los 82\u00b0C o espese hasta napar el dorso de una cuchara.<\/li>\n<li>Cernir sobre un ba\u00f1o Mar\u00eda inverso, y dejar enfriar hasta 4\u00b0C, revolviendo para asegurar un enfriamiento parejo<\/li>\n<li>Filmar a piel y almacenar en refrigeraci\u00f3n.<\/li>\n<\/ol>\n<h2>Variaciones<\/h2>\n<ul>\n<li><strong>Canela<\/strong>: a\u00f1adir un palito de canela a la leche al hervir. Remover del calor y dejar 10 minutos en infusi\u00f3n. cernir a un cazo limpio y continuar desde el punto 2 del procedimiento.<\/li>\n<li><strong>Caf\u00e9<\/strong>: a\u00f1adir 15g de caf\u00e9 molido grueso a la leche al hervir. Remover del calor y dejar 10 minutos en infusi\u00f3n. cernir a un cazo limpio y continuar desde el punto 2 del procedimiento.<\/li>\n<li><strong>Lim\u00f3n<\/strong>: a\u00f1adir 15g de flavedo (la parte amarilla) de lim\u00f3n rallado a la leche al hervir. Remover del calor y dejar 10 minutos en infusi\u00f3n. cernir a un cazo limpio y continuar desde el punto 2 del procedimiento.<\/li>\n<li><strong>Salsa de man\u00ed<\/strong>: a\u00f1adir 75g mantequilla de man\u00ed cremosa o pasta de man\u00ed a 300g de crema inglesa. Mezclar con una batidora de inmersi\u00f3n, filmar a piel y refrigerar<\/li>\n<\/ul>\n<h2><em>Sous vide<\/em><\/h2>\n<p><a href=\"https:\/\/www.le-fort.org\/crema-inglesa\/\">Se puede preparar crema inglesa mediante el m\u00e9todo sous vide<\/a>: 85\u00b0C 1hr.<\/p>\n<p><span class=\"embed-youtube\"><iframe loading=\"lazy\" class=\"youtube-player\" src=\"https:\/\/www.youtube.com\/embed\/uIlZQGW9dS4?version=3&amp;rel=1&amp;showsearch=0&amp;showinfo=1&amp;iv_load_policy=1&amp;fs=1&amp;hl=es-ES&amp;autohide=2&amp;wmode=transparent\" width=\"1200\" height=\"675\" sandbox=\"allow-scripts allow-same-origin allow-popups allow-presentation\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"><\/iframe><\/span><\/p>\n<h2>Videos<\/h2>\n<p>Videos de otros chefs que permiten ver el procedimiento.<\/p>\n<p><span class=\"embed-youtube\"><iframe loading=\"lazy\" class=\"youtube-player\" src=\"https:\/\/www.youtube.com\/embed\/kOrc9E3VCbk?version=3&amp;rel=1&amp;showsearch=0&amp;showinfo=1&amp;iv_load_policy=1&amp;fs=1&amp;hl=es-ES&amp;autohide=2&amp;wmode=transparent\" width=\"1200\" height=\"675\" sandbox=\"allow-scripts allow-same-origin allow-popups allow-presentation\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"><\/iframe><\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span class=\"embed-youtube\"><iframe loading=\"lazy\" class=\"youtube-player\" src=\"https:\/\/www.youtube.com\/embed\/v5php-jW_Ig?version=3&amp;rel=1&amp;showsearch=0&amp;showinfo=1&amp;iv_load_policy=1&amp;fs=1&amp;hl=es-ES&amp;autohide=2&amp;wmode=transparent\" width=\"1200\" height=\"675\" sandbox=\"allow-scripts allow-same-origin allow-popups allow-presentation\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"><\/iframe><\/span><\/p>\n<p><span class=\"embed-youtube\"><iframe loading=\"lazy\" class=\"youtube-player\" src=\"https:\/\/www.youtube.com\/embed\/tWuUdYH31p4?version=3&amp;rel=1&amp;showsearch=0&amp;showinfo=1&amp;iv_load_policy=1&amp;fs=1&amp;hl=es-ES&amp;autohide=2&amp;wmode=transparent\" width=\"1200\" height=\"675\" sandbox=\"allow-scripts allow-same-origin allow-popups allow-presentation\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"><\/iframe><\/span><\/p>\n<h2>Relacionado<\/h2>\n<p>Revisar esta receta de\u00a0<a href=\"https:\/\/www.directoalpaladar.com\/postres\/como-hacer-las-famosas-yemas-de-santa-teresa\" target=\"_blank\" rel=\"noopener\">yemas de Santa Teresa<\/a>\u00a0y discutir las similitudes y diferencias que tiene con la crema inglesa desde lo culinario y desde la f\u00edsico qu\u00edmica.<\/p>\n<h2>Referencias<\/h2>\n<ul>\n<li>The Culinary Institute of America (autor); (2016)\u00a0<em>Baking and Pastry: Mastering the art and craft<\/em>. Wiley, p. 497.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Receta cl\u00e1sica de crema inglesa para pasteler\u00eda. Es f\u00e1cil pero requiere cuidado. Crema, yemas, vainilla y az\u00facar. Temperado.<\/p>\n","protected":false},"author":1,"featured_media":8652,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[902],"tags":[891,900,903],"class_list":["post-15825","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasteleria","tag-crema-inglesa","tag-cremas","tag-past01","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/08\/vainilla-hd.jpg?fit=1500%2C500&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-47f","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":16067,"url":"https:\/\/le-fort.org\/cocina\/creme-anglaise\/","url_meta":{"origin":15825,"position":0},"title":"Cr\u00e8me Anglaise","author":"Marell Rojas","date":"3 de Abril, 2021","format":false,"excerpt":"Una de las bases de la pasteler\u00eda","rel":"","context":"En &quot;Productos&quot;","block_context":{"text":"Productos","link":"https:\/\/le-fort.org\/cocina\/categoria\/productos\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/2018-02-15-09.32.32.jpg?fit=1200%2C675&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/2018-02-15-09.32.32.jpg?fit=1200%2C675&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/2018-02-15-09.32.32.jpg?fit=1200%2C675&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/2018-02-15-09.32.32.jpg?fit=1200%2C675&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/2018-02-15-09.32.32.jpg?fit=1200%2C675&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":8179,"url":"https:\/\/le-fort.org\/cocina\/crema-inglesa-sous-vide\/","url_meta":{"origin":15825,"position":1},"title":"Crema Inglesa Sous Vide","author":"Le-Fort.org","date":"23 de Junio, 2016","format":false,"excerpt":"Crema inglesa preparada mediante m\u00e9todo sous vide (al vac\u00edo). Qued\u00f3 muy buena.","rel":"","context":"En &quot;Pasteler\u00eda&quot;","block_context":{"text":"Pasteler\u00eda","link":"https:\/\/le-fort.org\/cocina\/categoria\/pasteleria\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/06\/crema-inglesa-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/06\/crema-inglesa-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/06\/crema-inglesa-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/06\/crema-inglesa-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/06\/crema-inglesa-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":16046,"url":"https:\/\/le-fort.org\/cocina\/crema-pastelera\/","url_meta":{"origin":15825,"position":2},"title":"Crema Pastelera","author":"Marell Rojas","date":"8 de Mayo, 2020","format":false,"excerpt":"Receta de la crema pastelera","rel":"","context":"En &quot;Productos&quot;","block_context":{"text":"Productos","link":"https:\/\/le-fort.org\/cocina\/categoria\/productos\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/10\/masa-madre-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/10\/masa-madre-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/10\/masa-madre-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/10\/masa-madre-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/10\/masa-madre-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":14443,"url":"https:\/\/le-fort.org\/cocina\/cremoso-de-chocolate\/","url_meta":{"origin":15825,"position":3},"title":"Cremoso de Chocolate","author":"Marell Rojas","date":"16 de Septiembre, 2019","format":false,"excerpt":"Receta de cremoso de chocolate que es, con ligeras modificaciones, de Callebaut. 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