{"id":8179,"date":"2016-06-23T01:01:06","date_gmt":"2016-06-23T06:01:06","guid":{"rendered":"http:\/\/www.loquecomemos.com\/?p=8179"},"modified":"2021-10-24T08:14:43","modified_gmt":"2021-10-24T13:14:43","slug":"crema-inglesa-sous-vide","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/crema-inglesa-sous-vide\/","title":{"rendered":"Crema Inglesa Sous Vide"},"content":{"rendered":"
La crema inglesa es una especie de crema pastelera m\u00e1s fluida, sin almid\u00f3n que la espese. \u00a0A pesar del nombre, se remonta a los tiempos de los romanos, que utilizaban huevos como espesantes en sus recetas de cocina.<\/p>\n
Adaptamos una receta de crema inglesa para helados, de diversas fuentes, y lo que hicimos fue hacerla mediante cocci\u00f3n sous vide<\/em> (cocci\u00f3n lenta) en vez de mediante el m\u00e9todo tradicional de temperar yemas y cocinar temiendo la coagulaci\u00f3n de las yemas por el calor. Creemos que es un proceso menos laborioso y menos riesgoso.<\/p>\n
Nuestro resultado es este:<\/p>\n
<\/p>\n
Ingredientes de la crema inglesa<\/h2>\n
\n
180ml de leche, fr\u00eda<\/li>\n
3 yemas<\/li>\n
30 ml de crema de leche, fr\u00eda<\/li>\n
100gr az\u00facar<\/li>\n
2ml esencia de vainilla<\/li>\n<\/ul>\n
Preparaci\u00f3n<\/h2>\n
La preparaci\u00f3n es muy simple<\/p>\n
\n
Mezclamos bien los ingredientes fr\u00edos, revolviendo hasta disolver el az\u00facar<\/li>\n
Vertemos la mezcla en una bolsa ziploc o similar de capacidad adecuada<\/li>\n
Quitamos el exceso de aire a la bolsa sumergi\u00e9ndola en agua fr\u00eda lentamente. La presi\u00f3n del agua desplaza el aire de la bolsa. La cerramos herm\u00e9ticamente teniendo cuidado de que no entre agua en nuestra mezcla.<\/li>\n
Cocinamos en un ba\u00f1o de agua a 82\u00b0C por espacio de 20 minutos.<\/li>\n
Cumplidos los 20 minutos,\u00a0sacamos la bolsa del agua caliente y enfriamos en un ba\u00f1o de hielo “amasando” el contenido de la bolsa para homogeneizar bien la crema hasta que se enfr\u00ede.<\/li>\n<\/ol>\nCrema inglesa en su bolsa, lista para ser enfriada.<\/figcaption><\/figure>\n
Eso es todo. Sorprendentemente simple, y nos ahorra el m\u00e9todo tradicional de temperar las yemas con el peligro de que se corten o se coagulen. S\u00f3lo necesitamos una olla y un term\u00f3metro.<\/p>\n
Ahora estamos listos para preparar helados con la crema inglesa, para usarla como salsa o para preparar islas flotantes.<\/p>\n
Crema inglesa preparada mediante m\u00e9todo sous vide (al vac\u00edo). Qued\u00f3 muy buena.<\/p>\n","protected":false},"author":1,"featured_media":8182,"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":[902,25],"tags":[256,891,655],"class_list":["post-8179","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasteleria","category-reposteria","tag-crema","tag-crema-inglesa","tag-sous-vide","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/06\/crema-inglesa-hd.jpg?fit=1500%2C500&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-27V","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":15825,"url":"https:\/\/le-fort.org\/cocina\/crema-inglesa\/","url_meta":{"origin":8179,"position":0},"title":"Crema Inglesa","author":"Le-Fort.org","date":"24 de Octubre, 2021","format":false,"excerpt":"Receta cl\u00e1sica de crema inglesa para pasteler\u00eda. Es f\u00e1cil pero requiere cuidado. Crema, yemas, vainilla y az\u00facar. 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![\"crema-inglesa-2\"](\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2016\/06\/crema-inglesa-2-600x375.jpg?resize=600%2C375&ssl=1\")
<\/p>\n![\"Crema](\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2016\/06\/bolsa-600x394.jpg?resize=600%2C394&ssl=1\")