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Natillas (Spanish pronunciation:) 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. In Colombia, the delicacy does not include eggs, and is called natilla.
Additional ingredients may include lemon zest, cinnamon and sweet wine or sherry. [1] Bienmesabe's consistency varies greatly depending upon preparation methods, and can vary from the consistency of a sticky sauce [4] thick cream [1] or meringue [5] to a custard or cake. [6] Well-chilled versions may have a toffee-like consistency. [1]
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Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce (crème anglaise) to the thick pastry cream (crème pâtissière) used to fill ...
Crème anglaise – Light sweetened pouring custard; Custard – Semi-solid cooked mixture of milk and egg; Fudge sauce – Chocolate-flavored condiment used as a topping or ingredient; Hard sauce – Dessert sauce of sugar, butter, and spirits – not liquid, but called a sauce nonetheless; Sweet chili sauce – Condiment primarily used as a dip
Tres leches (“three milks” in Spanish) cake is such an iconic Mexican dessert. This cake requires a little love and patience, but the result is so worth it. This cake requires a little love ...
Sweet A traditional custard-like pie in a pastry crust with a filling made of a mixture of sugar, butter, eggs, buttermilk and flour. Cantaloupe pie United States: Sweet A custard pie of cantaloupe, butter, eggs, and nutmeg, with meringue topping. [citation needed] Caramel tart: Australia: Sweet A sweet tart, filled with soft piped caramel ...
Ketchup and mustard on fries Various grades of U.S. maple syrup. A condiment is a supplemental food (such as a sauce or powder) that is added to some foods to impart a particular flavor, enhance their flavor, [1] or, in some cultures, to complement the dish, but that cannot stand alone as a dish.