
ABOUT MEDIA CREMA
NESTLÉ® Media Crema, the special touch of your creamiest recipes. Unlike the sour taste of cream, it has a neutral flavor that will allow you to enhance the flavor of your sweet and savory recipes.
Spread, bake, or cook. You can make fruit salads, desserts, or even soups, tacos, and stews.
NESTLÉ® Media Crema offers you a double consistency: liquid at room temperature or thicker if you refrigerate it.
With Nestlé® Media Crema, add more flavor to your dishes, every day!

MEDIA CREMA REGULAR 7.6 oz
Perfect for adding a creamy touch to sweet and savory recipes.
What is Media Crema?
Media Crema is a light cream that gives a rich and creamy texture to all your recipes.
How can I use Media Cream?
Media Crema can be used straight from the can, it is ideal for making pasta sauces, dressings, soups, smoothies and sweet and savory salads. Explore our page and get inspired by new easy and delicious recipes!

MEDIA CREMA LITE 7.6 oz
It has 50% less fat than regular Media Crema with the same taste and creamy consistency.
Perfect to give a special touch to your dishes, from stews and enchiladas to smoothies and fruit salad.
Salty Recipes

Chicken Salad
15 mins to prepare
0 mins cook time
60 mins rest
75 mins total
4 portions
Ingredients
- 12 ounces cold cooked chicken, boneless, skinless and shredded
- 1/3 cup sliced almonds
- 1/3 cup celery, chopped
- 2 teaspoons minced fresh parsley
- 1 can NESTLÉ® Medium Cream (7.6 oz)
- 2 tablespoons of mayonnaise
- Juice of 1 lime
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Combine the chicken, almonds, celery, and parsley in a large bowl.
- Add the Half Cream, the mayonnaise, the lime juice, salt, pepper to taste and the garlic powder.
- Mix it well and refrigerate for 1 hour
Tip: Eat it on a toast of bread as an appetizer, as a dip accompanied by chips or mixed with lettuce and other fresh ingredients for a salad!

Empanadas
30 mins of preparation
60 mins of cooking
20 mins of rest
110 mins total
Portions: 20 empanadas
Ingredients
- 3 bell peppers
- 1 tablespoon of Olive Oil
- 1/2 cup diced white onions
- 2 garlic cloves, minced
- 1 roma tomato, diced
- 1 cup of frozen or canned yellow corn
- 1 cup of NESTLÉ Media Crema (7.6 oz)
- 1 1/4 teaspoons of salt
- 1/2 teaspoon ground black pepper
- 20 frozen patty doughs, previously thawed
- 1 large egg, beaten
Instructions
- Roast the peppers over the stove or on a BBQ for 5 minutes or until charred on all sides
- Place the charred peppers in a closed plastic bag, leave to steam for 10 minutes. This will allow you to peel the pepper later
- Using your hands, carefully rub and remove the charred skin
- Cut the peppers lengthwise. With a spoon, remove the seeds and veins; cut them into strips
- Heat the oil in a large skillet over medium heat. Add onion and garlic; cook, stirring frequently, about 2 minutes or until the onion begins to soften. Reduce the temperature to medium-low. Add the tomato; cook for 3 more minutes. Add the peppers and corn; stirring frequently, for 5 minutes. Add the Media Crema, salt, and pepper. Cook, stirring frequently, for 10 minutes until simmering. Remove from heat; set aside to cool.
- Preheat the oven to 350° F.
- Place the dough discs on a large surface. Place 1 heaping teaspoon of the mixture into the center of each disc. Brush edges with egg, fold in half and seal the edges with a fork. Place patties on large baking sheet; spread with egg and prick with fork.
- Bake for 35-40 minutes or until the patties are golden brown

Shrimp and Avocado Salad
15 mins to prepare
10 mins Cook Time
0 mins rest
25 mins total
Makes 4 servings
Ingredients
- 1 pound cooked shrimp, peeled and deveined
- 2 ripe avocados
- ½ cup yellow bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 2 tablespoons lime juice
- 1/3 cup NESTLÉ® Medium Cream
- 1/3 teaspoon of salt
- 1/3 teaspoon ancho chili powder
- 2 teaspoons fresh coriander, minced
Instructions
- Cut the tails off the shrimp and put them in a medium bowl.
- Chop the avocados into cubes the size of an almond. Add to the bowl with the shrimp. Add the peppers and tomatoes and mix.
- In a small bowl, combine the lemon juice, Media Crema, salt, chili powder, and cilantro. Stir until smooth.
- Pour the dressing over the shrimp mixture and mix until covered.
- Serve chilled on crackers or fresh lettuce.

Shrimp Tacos
20 mins to prepare
20 mins Cook Time
0 mins rest
40 mins total
Makes 6-8 servings
Ingredients
Dough to bread:
- 1 cup all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon cayenne
- 1 cup of carbonated water
Tacos:
- Vegetable oil for frying
- 1 cup all-purpose flour
- 1 pound Large Shrimp without shell and without streaks
- ¼ teaspoon salt
- 2 tablespoons lime juice
- 2 cups of shredded cabbage
- 1 cup fresh salsa (red or green)
- 1 jalapeño, seeded and minced
- Corn or Flour Tortillas
- Lemon slices
- ½ cup fresh cilantro, chopped
Spicy cream sauce:
- 2/3 cup NESTLÉ® Medium Cream
- 2 teaspoons hot sauce
- ¼ teaspoon cumin
- Pinch of salt
Instructions:
- To make the bread dough, combine all the dry ingredients in a medium bowl and gradually mix with the carbonated water. Set aside.
- To make the hot cream sauce, combine all the ingredients in a small bowl. Set aside
- Combine the shredded cabbage with lemon juice, zest, and salt. Set aside.
- To cook the shrimp, add enough vegetable oil to reach 1 inch depth in a medium skillet or deep fryer. While the oil is heating, coat the shrimp with 1 cup of all-purpose flour and place the shrimp on a plate. Once the oil reaches the proper temperature, using tongs and working in batches, dip the shrimp into the batter and then fry them in the oil until the shrimp are pink and cooked through. The shrimp will take about 2-3 minutes to cook. Transfer cooked shrimp to paper towels to drain excess oil. * Be careful when cooking shrimp; the oil will be very hot.
- Serve shrimp with tortillas, cabbage, salsa, cilantro, jalapeños, lemon wedges, and spicy cream sauce.

Spicy Vegetable Frittata
5 mins to prepare
20 mins Cook Time
0 mins rest
30 mins total
Makes 8 servings
Ingredients
Frittata:
- ½ cup Carnation® evaporated milk
- 9 large eggs
- 1 red or yellow bell pepper
- ½ jalapeño, minced
- ½ small yellow onion
- ½ teaspoon cayenne
- ½ teaspoon of salt
- ½ cup shredded Monterey Jack cheese
- 1 tablespoon of olive oil
- 1 avocado, sliced
Creamy Tomatillo Sauce:
- 2/3 can NESTLÉ® Medium Cream (7.6oz)
- 1/3 cup tomatillo sauce
Instructions
- Heat oven to 400 ° F. Set aside 10-inch ovenproof skillet (preferably nonstick).
- Cut the red and yellow pepper into strips and the onion finely into small squares. Set aside
- In a medium bowl, combine the eggs, evaporated milk, salt, pepper, and half the cheese. Set aside.
- Heat the olive oil in an ovenproof skillet over medium heat.
- Sauté the vegetables for 3-4 minutes until the onions are translucent.
- Reduce the heat to low and add the egg mixture to the skillet. Stir briefly to combine all ingredients. Let the eggs cook, without stirring, for 2-3 minutes until they begin to settle to the bottom. Top with the remaining cheese.
- Transfer the skillet to the oven to continue cooking. Cook an additional 8 to 10 minutes, until the eggs are cooked. This can be cooked longer, for a firmer egg consistency.
- Delicately remove the skillet from the oven and allow it to cool on a cooling rack for 10-15 minutes. Combine the ingredients for the sauce.
- Cut the frittata into chunks to serve and add a creamy tomatillo sauce and avocado slices to taste.

Creamy Tuna and Vegetable Pasta
20 mins to prepare
20 mins Cook Time
0 mins rest
30 mins total
Makes 8 servings
Ingredients:
- 1 can NESTLÉ® Medium Cream (7.6oz)
- 8 oz short pasta
- 1 tablespoon of olive oil
- ¾ Cup of chopped yellow pepper
- ½ cup yellow onion, chopped
- 1 cup cherry tomatoes, halved
- 1 clove garlic, minced
- ½ cup peas, fresh or thawed
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/3 teaspoon of salt
- 1/8 teaspoon ground black pepper
- 1 tablespoon grated Parmesan cheese
- 2 tablespoons of water
- 1 5-ounce can albacore tuna in water
Instructions:
1) Cook the pasta according to the manufacturer's instructions. Drain the pasta and reserve in a bowl and cover to retain some of the heat.
2) Heat oil over medium heat in a large skillet for sautéing. Add the onion and peppers, sauté 2-3 minutes until the onion is transparent. Then add the tomatoes, garlic, and peas and cook for 2-3 minutes. Turn off the heat and set the skillet aside for later use.
3) Melt the butter in a small saucepan over medium low heat. Add the flour and mix for 1 minute, then add salt and pepper. Gradually add Media Crema®, cheese and water. Cook over medium heat, stirring constantly, until the mixture comes to a boil and looks homogeneous. Remove it from the heat.
4) Drain the tuna and separate it into pieces with the help of a fork.
5) Bring the frying pan with vegetables to medium-low heat, add the pasta and let it heat up. Then add the cream sauce and tuna and mix.
6) If desired, top with Parmesan cheese when serving.
Sweet Recipes

Tres Leches
30 mins to prepare
15 mins Cook Time
30 mins break
75 mins total
12 Servings
Ingredients
Cake:
- 6 large egg whites
- 1/2 cup granulated sugar, divided use
- 6 large egg yolks
- 1 cup all-purpose flour, sifted
Cream:
- 1 can of NESTLÉ La Lechera Sweetened Condensed Milk (14 oz)
- 1 can of NESTLÉ Media Crema (7.6 oz)
- 2/3 cup Carnation evaporated milk (5 oz)
- 1/4 cup brandy
- 1 teaspoon vanilla extract
Cover:
- 1 cup heavy cream to whip
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- Chopped strawberries for garnish
Instructions
Cake:
- Preheat oven to 375 ° F. Grease a hook pan with 9-inch flour.
- Whisk the egg whites and 1/4 cup of the sugar in a large bowl until stiff peaks form.
- Combine egg yolks and remaining sugar in large bowl, beat until light yellow. Add the egg white mixture and the flour alternately into the egg yolk mixture
- Pour into the previously greased mold
- Bake for 15-20 minutes or until just lightly browned and a wooden toothpick inserted in the center comes out clean. Remove from the oven to a rack
Cream
- Combine the sweetened condensed milk, Media Creme, evaporated milk, brandy, and vanilla extract in medium bowl; stir well
- Poke the cake with a wooden toothpick, poking several holes until it touches the bottom around the cake
- Pour 2 cups of the previously made cream mixture over the cake.
- Let stand 30 minutes or until cake absorbs cream. Remove the side of the pan
Cover:
- Beat the cream, sugar, and vanilla extract in a small bowl until stiff peaks form.
- Spread over the top and sides of the cake
- Serve immediately
- Garnish with strawberry or favorite fruit.

Lemon Mousse
10 mins to prepare
0 mins cook time
60 mins break
70 mins total
6 Servings
Ingredients
- 1 can NESTLÉ® Medium Cream (7.6 oz)
- ½ can La Lechera Condensed Milk
- 1 lemon
- Lemon zest to taste
- 100g Honey Graham crackers
Note: The can of Media Crema must be very cold before beating so that it thickens. It is recommended to put in the refrigerator a couple of hours before preparing the dessert.
Instructions:
- Combine La Lechera Condensed Milk, lemon juice and lemon zest in a medium bowl.
- In a separate bowl, beat the Media Creme with a hand mixer or whisk, until thickened.
- Add the condensed milk and lemon mixture with the Media Crema whipped cream
- In small individual containers, add a small layer of graham crackers to the bottom and pour about 4 tablespoons of the mixture or to the top of the glass (if the mouth of the bowls is too small, you can use a sleeve to pour the mixture.
- Garnish with lemon zest and lime to taste.

Strawberry Cream Dessert
5 mins to prepare
0 mins cook time
20 mins break
25 mins total
6 Servings
Ingredients
- 1 can NESTLÉ® Medium Cream (7.6 oz)
- 7 oz La Lechera NESTLÉ® condensed milk
- 2 lb strawberries
Instructions
- Wash and dry the strawberries
- Cut the strawberries in half and reserve in a medium bowl
- Add the Half Cream and the La Lechera condensed milk
- Mix all ingredients
- Let stand 20 minutes in the fridge
- Serve cold
Tip: Add sweet cookies to the bottom and top of the glass.
Where to Buy
FAQs
Media Crema is a light/table cream that adds creaminess and richness to your favorite savory and sweet recipes
Regular (7.6 fl oz.): Light cream, carrageenan (thickening and stabilizer), sodium alginate (stabilizer), disodium phosphate (emulsifier)
Lite (7.6 fl oz.): Light cream, carrageenan (stabilizer and thickening), sodium alginate (stabilizer), disodium phosphate(emulsifier), sodium citrate (emulsifier)
No, media crema does not have any added sugar but it might have a sweet taste as creams usually do.
Please refer to Best if Used by Date indicated on the can.
As with any dairy product, refrigerate after opening and use with a few days to ensure best quality.
We recommend using the Best if Used By Date because it indicates optimum quality for the product.
As with any dairy, refrigerate after opening and use within a few days. Do not freeze.
- Keep in a cool dry place.
- Do not freeze.
- Refrigerate after opening.
Media Crema is a great way to add rich, creamy dairy to both savory and sweet recipes.
DO NOT heat in closed can. Remove product from the can and heat in a heat safe container.
Media Crema can be used straight from the can, it is great for making fruit salads, smoothies and savory salads. It is also great for pasta sauces, dressings, and soups. See our recipe page to get more recipe ideas.
Yes! Media Crema should be refrigerated and cold prior to whipping the product so it will thicken to a whipping cream consistency.
Media Crema is dairy and so it contains milk. Please see the ingredient statements on our products to identify major allergens. No Gluten
No, it is not Kosher certified.
No, it is not Halal certified.
No, it is not vegetarian
Because Media Cream contains <1 gram of total carbohydrates it can be used as part of a keto-friendly diet.
Table cream is also known as Light Cream, which contains at least 18-30% milk fat.
Table cream is also known as Light Cream, which contains at least 18-30% milkfat. Other dairy creams will have more or less fat content, and the process by which they are manufactured may vary. Milkfat content and manufacturing process will impact texture, consistency and flavor.
Table cream contains 18-30% milk fat while half-and-half is a mixture of milk and cream that contains 10.5-18% milk fat.
Table cream contains 18-30% milk fat while heavy cream contains at least 36% milk fat.
Table cream contains 18-30% milk fat while evaporated milk contains at least 6.5% milk fat, at least 16.5% milk solids, and at least 23% by weight of total milk solids.
Table Cream is obtained by fat separation and standardization of liquid milk while evaporated milk is obtained by removing (evaporating) water from milk – therefore the water evaporated.
Table cream contains 18-30% milk fat and no added sugar while sweetened condensed milk contains not less than 8% by weight of milk fat, and not less than 28% by weight of total milk solids
Table Cream is obtained by fat separation and standardization of liquid milk while sweetened condensed milk is obtained by partial removal of water and the addition of a safe and suitable nutritive carbohydrate sweetener such as sugar.