Prep 36 hrs
Cook 10 mins
Creme Fraiche has many uses and is often served in France complimenting sweet desserts. If used for desserts lightly whip it and sweeten it slightly. It is also fabulous for some pasta sauces (see Gorgonzola Sauce for Pasta). It can be kept in the fridge for up to a week.
- Heat the heavy cream to body temp not over, about 100°F.
- Stir in the buttermilk.
- Keep in a warm place for 12-36 hours until it thickens.
- If your house is cool, place it in the oven with the oven light on.
- When it has thickened slightly stir, cover and refrigerate until using.
Thanks for posting Bergy, as I did not have to substitute sour cream in Crock Pot Normandy Pork With Apples, Shallots & Cider which turned out just wonderful. I'm saving this recipe, because it is simple and I will be using it again and again.
In my part of the world this is sold as Creme Mexicana. This recipe is so simple. The real trick is not getting the creme to hot. I liked the hint about putting it in the oven with the light on.