Question

Necesito una receta en ingles!!! Puede ser de cualquier cosa

Answer 1

Ingredientes:
4 cups milk
5 whole cloves
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
1 1/2 cups sugar
2 1/2 cups light rum
4 cups light cream
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
Preparación:
1. Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
2. In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.
3. Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving.

Answer 2

Receta de Batido de coco

Ingredients for 4 servings:  1 can of coconut cream or coconut milk with a good percentage of fat (about 400 ml)  1 tablespoon of sugar glass or other sweetener such as stevia (optional)  1 teaspoon Vanilla Essence (optional)  1 teaspoon of xanthan gum to thicken (optional)  To decorate:  Ground cinnamon (optional)  Cocoa powder (optional)  Food colors (optional)
 
Instructions | 10 minutes 1 The first step in preparing this coconut whip is to gather all the ingredients that we are going to use. As you see, I have added several optional ingredients according to the taste and color of the coconut cream that you want to get, so you can use the ones that go best. I am going to use a can of coconut cream, sugar glass and vanilla essence because I like to give a touch avainillado to the preparation. If you use a can of coconut milk I advise that you leave it open in the refrigerator for at least 8 hours so that the fat solidifies and you can separate it more easily from the liquid that remains, since we are only interested in the solid part and that is why the milk Coconut has to have a good percentage of fat. If it is light or light it will not work and it will not be mounted.
Then we put the cream or coconut milk in a glass of túrmix or hand mixer, in this case we add the sugar glass and the essence of vanilla and we begin to beat at a fast speed so that it begins to mount with the accessory mounts- Egg whites or blender. You can beat it with some manual rods but it will take a lot longer to mount it. The trick to cooking vegan coconut cream is to put in the fridge for a few hours or 30 minutes in the freezer before the tumbler of turmeric and the cream or coconut milk so that everything is very cold at the time of making it . Tip: If you have not had time to cool before the glass or coconut cream, you can place a bowl with ice and cold water underneath the glass of túrmix as an inverted Mary bath and cook the coconut cream as well