Best 7 2 Ingredient Fresas Con Leche Recipes

FRESAS CON CREMA

Steps:

• Slice the strawberries into thin slices.
• Add the sour cream, evaporated milk, heavy cream, sweetened condensed milk and vanilla to a mixing bowl. Beat with electric mixers for 2 minutes.
• Spoon 1/2 cup of fresh sliced strawberries into a cup. Pour 1/2 cup of the cream mixture over the top.
• Serve with whipped cream on top, if desired.Serves 8 (1 cup servings)

FRESAS CON CREMA

Steps:

• Remove and discard the stems from the strawberries. Slice the fruit into thin slices and transfer to a medium bowl.
• In a large mixing bowl, add sour cream, sweetened condensed milk, evaporated milk and vanilla extract. Whisk together to combine.
• Scoop 1/2 cup sliced strawberries into 6 bowls or cups. Then top each cup with 1/2 cup sweet cream mixture.
• Serve immediately with a spoon or store in the fridge for up to 5 days.

FRESAS CON CREMA

Steps:

• Stem strawberries and slice lengthwise.
• Mix 1/2 can condensed milk and heavy cream with an electric mixer until thickened.
• Dip a fork into the remaining condensed milk and drizzle it on the inside of serving glasses or cups. Spoon some thickened cream mixture into each cup, then top with some strawberries and granola. Repeat the layer process until glasses are full, leaving some granola leftover.
• Top each glass with whipped cream, then drizzle more condensed milk over top and sprinkle with remaining granola. Serve immediately.

FRESAS CON CREMA

Steps:

• In a small bowl, whisk crema, sweetened condensed milk and vanilla. Divide strawberries among 4 serving dishes. Top with milk mixture. Garnish with fresh mint, if desired.

FRESAS CON CREMA MY WAY

Steps:

• Combine sliced strawberries and sugar in a bowl, toss to coat, set aside, and let strawberries macerate, about 10 minutes.
• Whip sour cream, table cream, sweetened condensed milk, cream cheese, and vanilla with an electric mixer in a separate bowl until well combined; the mixture will be thin. Gently fold strawberries into the cream mixture.
• Refrigerate for 4 hours before serving.

ARROZ CON LECHE

Steps:

• Combine 2 1/4 cups of water, rice, and lime peel in a saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes until the rice is tender.
• While the rice is cooking, combine 1/2 cup of water, the cinnamon stick, and anise in another saucepan over medium-high heat. Bring mixture to a low boil for 3 minutes, then remove saucepan from stove. Strain flavored water into a bowl and set aside, discarding cinnamon stick and anise pieces.
• After rice has simmered for 20 minutes, carefully remove the lime peel with a slotted spoon, and over low heat, gradually stir evaporated milk and condensed milk into the rice. Mix in the cinnamon and anise-flavored water, vanilla, and salt. Add raisins, if desired. Continue to stir until the mixture thickens, about 7 to 10 minutes.
• If the pudding is too watery after 10 minutes, turn up heat to medium-low and stir continuously. When pudding reaches desired consistency, remove from heat and pour into individual dishes, or a large bowl. Store in the refrigerator until ready to serve.

MEXICAN STRAWBERRY WATER (AGUA DE FRESA)

Steps:

• In a medium bowl, mix together sliced strawberries, sugar, and 1 cup of water. Cover the bowl with plastic wrap and place in the refrigerator for 4 hours.
• Remove the strawberry mixture from the refrigerator and pour into a blender. Blend on high until smooth. Pour the blended berry mixture through a wire mesh strainer set over a large mixing bowl; discard the pulp and seeds.
• Add the remaining 7 cups cold water to the pureed strawberries and mix well. Place the Aqua de Fresa in the refrigerator to chill for several hours or pour over ice and serve immediately. Garnish with lime slices or mint leaves.