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.

This entry was posted in Techniques and tagged . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s