Prep 10 mins
Cook 4 hrs
This is used in Mexican cooking - I like it as a very rich sauce for enchiladas.
Make and share this Crema Mexicana recipe from Food.com.
- Heat the cream on the stovetop until slightly warmer than room temperature. (about 100 degrees with a thermometer).
- Remove from heat and whisk in the sour cream.
- Pour into a glass jar. Place the lid on top of the jar but don't tighten it. Put the jar in a warm room for at least 4 but up to 12 hours. It will be thickened and you can use it then (especially if using as a sauce in a dish such as enchiladas), or refrigerate for another 4 to 12 hours to thicken even more.
Delicious, easy, and versatile! Lots of recipes here for using it, too. I have never made or bought this so have nothing to compare it to. I heated to about 95 degrees Farenheit on low heat--did not take long so watch thermometer carefully. I let the mixture sit on my counter about 20 hours and was similar to rice cereal you would give an 8 month old baby, then I refrigerated. It never got as thick as yogurt and maybe that is correct like I said I have no experience here-am a learner. I needed creme fraiche or crema mexicana for Creamy Lime Pie (Rick Bayless) so this worked out great. Congratulations to appleydapply for TOP (Tagging Out a Player) in Top Favorites of 2008 Game!