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    You are in: Home / Recipes / Crema Mexicana Recipe
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    Crema Mexicana

    Crema Mexicana. Photo by WiGal

    1/1 Photo of Crema Mexicana

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 10 mins

    10 mins

    4 hrs

    appleydapply's Note:

    This is used in Mexican cooking - I like it as a very rich sauce for enchiladas.

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    Units: US | Metric


    1. 1
      Heat the cream on the stovetop until slightly warmer than room temperature. (about 100 degrees with a thermometer).
    2. 2
      Remove from heat and whisk in the sour cream.
    3. 3
      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.

    Ratings & Reviews:

    • on March 27, 2009


      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!

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    Nutritional Facts for Crema Mexicana

    Serving Size: 1 (296 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 944.1
    Calories from Fat 900
    Total Fat 100.1 g
    Saturated Fat 62.3 g
    Cholesterol 351.3 mg
    Sodium 120.9 mg
    Total Carbohydrate 9.1 g
    Dietary Fiber 0.0 g
    Sugars 0.3 g
    Protein 6.7 g

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