Total Time
24hrs
Prep 24 hrs
Cook 0 mins

A tangy thickened cream is the same as French creme fraiche. Use it to top dishes from mole to quesadillas. It's even good on peach cobbler, and a lot cheaper to make than buy.

Ingredients Nutrition

  • 1 cup whipping cream (preferably not ultra-pasteurized)
  • 2 tablespoons buttermilk

Directions

  1. In a small glass bowl, combine both ingredients.
  2. Cover the bowl loosely, and let it stand at room temperature for 8 to 24 hours, until the cream is thickened and tart.
  3. Stir it well, cover it tightly and refrigerate it.
  4. Use it as needed.
  5. Crema keeps for up to 10 days.

Reviews

(1)
Most Helpful

Annie, thanks for posting this. I use crema as a base for a number of sauces and this is a quick and easy way to make it. Thanks, again.

Queen Dragon Mom January 21, 2006

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