Tuesday, April 12, 2011

Crème Fraîche

via http://www.bonjourlafrance.com/french-food/french-recipes/french-dishes/tarte_flambee_flammekueche.htm

Combine 1 cup heavy cream with 2 tablespoons buttermilk, stir, cover with plastic wrap, and leave at room temperature for 12 to 24 hours, or until it has become very thick. Refrigerate, and it will become even thicker.  

Good substitute for sour cream and doesn't curdle if you need to cook with it. Good on baked potato, broccoli soup, tacos, nachos, whatever...

1 comment:

  1. Interesting. I'll bet it would serve much like the Mexican "crema" that they put on tacos.