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.