Crema de yema para cubrir tartas

Hello everybody, I hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, Crema de yema para cubrir tartas. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Crema de yema para cubrir tartas is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It is simple, it's fast, it tastes delicious. They're nice and they look wonderful. Crema de yema para cubrir tartas is something which I have loved my entire life.

Many things affect the quality of taste from Crema de yema para cubrir tartas, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Crema de yema para cubrir tartas delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Crema de yema para cubrir tartas is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Crema de yema para cubrir tartas estimated approx 4 horas.

To begin with this recipe, we must prepare a few ingredients. You can cook Crema de yema para cubrir tartas using 6 ingredients and 5 steps. Here is how you can achieve that.

Esta crema siempre me llamó la atención, pero no fue hasta ahora que me dio por prepararla, después de ver una y otra receta pues adapte está para mi tarta de Sant Jordi.

Ingredients and spices that need to be Get to make Crema de yema para cubrir tartas:

1. 8 yemas de huevo
2. 150 ml leche
3. 325 grs azúcar
4. 45 grs Almidón de maíz
5. 25 ml agua
6. 30 grs mantequilla sin sal

Instructions to make to make Crema de yema para cubrir tartas

1. Colocar las yemas en una cacerola y agregar el almidón de maíz disuelto en la leche, mezclar bien.
2. En una olla colocar el azúcar, el agua y el zumo de limón, poner a fuego suave para hacer un almíbar. Debe quedar suave el almíbar en forma de bolita floja o de hilo. Una vez listo dejar enfriar
3. Cuando el almíbar este a temperatura ambiente agregar lentamente en forma de hilo a la yemas, mezclar bien para que se integre todo. Llevar la mezcla al fuego sin dejar de revolver.
4. Una vez lograda la consistencia que desea (según el postre que vaya a realizar) en mi caso la bien espesa, porque era para cubrir un bizcocho. Se pone en un recipiente y se lleva a la nevera por espacio de 3 horas, se cubre con papel fill sin dejar espacios de aire para que no se forme costra. Una vez pasado el tiempo se usa
5. Se conserva en la nevera

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