Recipe by Judi Caston

Many recipes call for Creme Fraiche as an ingredient, this comes from a French cookbok of mine, and makes a very authentic tasting Creme.


  1. Combine the creams and whisk lightly together.
  2. Cover bowl loosely with plastic wrap, and leave in a warm place overnight, in cold weather this may take up to 24 hours.
  3. At the end of the maturing time the cream mixture will be thick and subtly tart.
  4. Transfer to refridgerator and chill for at least 4 hours before using.
  5. Will keep 2-3 weeks chilled, and the tartness will continue to develop.

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