The Creme Fraiche Recipe, actually Crème Frâiche, produces a sweeter, richer version of sour cream. It's a great way to add a gourmet touch to any recipe that calls for sour cream. But if you find it difficult to obtain it in your area, you can make your own. |
Crème Frâiche
Creme Fraiche is very simple, very easy, but it does take 2 or 3 days to make. Mostly, it just sits there.
1 cup heavy cream
1 tablespoon buttermilk
Combine the cream and buttermilk in a small saucepan and heat just to lukewarm over medium-low heat. Do not let it boil.
Immediately remove it from the heat and cover. Let it thicken at room temperature for 8 to 48 hours, until it reaches the desired thickness and flavor.
Chill well. Makes 1 cup.
Note: Creme Fraiche is traditionally served with caviar on blini and is also paired with caviar in the Stuffed New Potatoes recipe. Take a look.
Or for a well-loved brunch menu idea try the Creme Fraiche recipe on Potato Nests.
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