Best Crema De Piña Recipes

LIMBER DE FRAMBUESA

Steps:

• Place seven 8-ounce plastic cups on a tray small enough to fit into your freezer.
• Combine the raspberries and 3 cups water in a medium saucepan. Bring to boil and immediately reduce to a simmer. Let the raspberries cook until they've lost their color, about 20 minutes. Strain the mixture through a fine-mesh sieve and discard the solids.
• Pour the hot liquid back into the saucepan, add the sugar and stir until the sugar is dissolved. Add 2 cups room-temperature water and stir to incorporate. Taste for sweetness, adding a bit more sugar if you'd like. Set aside to cool.
• Once cooled, pour the mixture into the prepared plastic cups, filling them to about 1/4 inch from the brim. Freeze until fully frozen, at least 8 hours. The limbers will keep in the freezer for up to a month.

LIMBER DE COCO Y PIñA

Steps:

• Place six 8-ounce plastic cups on a tray small enough to fit into your freezer.
• Combine the coconut milk, pineapple juice, coconut cream, pineapple chunks and sugar in a blender and blend until homogeneous. Taste for sweetness, adding a bit more sugar if you'd like.
• Pour the mixture into the prepared plastic cups, filling them to about 1/4 inch from the brim. Freeze for 1 hour, then stir each one with a small spoon to incorporate the mixture again in case it has separated a bit while sitting; the limbers should be at a slurry stage at this point, which should prevent the mixture from separating again after reincorporating. Continue to freeze until fully frozen, at least another 7 hours. The limbers will keep in the freezer for up to a month.

FLAN DE QUESO CREMA Y PIñA

Steps:

• Calienta el horno a 350°F.
• Cocina y revuelve constantemente el azúcar en una cacerola pequeña a fuego medio 5 min. o hasta que esté derretida y de color dorado intenso. Viértela inmediatamente en un molde redondo para pastel de 9 pulgs;. inclínalo para cubrir parejamente el fondo con el almíbar.
• Licúa bien los ingredientes restantes. Vierte esto en el molde sobre el almíbar y pon el molde dentro de otro más grande y llano. Añade suficiente agua caliente al molde grande hasta que el molde de 9 pulgs. esté sumergido a la mitad.
• Hornea el flan durante 1 hora o hasta que al insertar un cuchillo en el centro, éste salga limpio. Déjalo enfriar un poco. Retira con cuidado el molde del agua. Déjalo enfriar por completo. Refrigéralo 4 horas. Voltea el molde sobre un platón justo antes de servir; quita el molde.