How to Make Crème Fraîche

Coquilles St-Jacues à la Fondue d’Endives, Menus and Music Bistro

Crème Fraîche is a rich, tangy cream from France, rather like our sour cream – just less sour and with a higher fat content. The advantage of creme fraiche over sour cream is that it can be boiled and reduced without curdling.

1 cup heavy cream
1 tablespoon buttermilk

In a medium bowl, whisk the ingredients together. Cover with plastic and let sit covered at room temperature overnight or until fairly thick (5-8 hours). Refrigerate for at least 4 hours. The cream can be kept in the refrigerator for up to a week.

Makes 1 cup.

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