Mexican Crema

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.

• Ready In: 24 hrs
• Yields: 1 cup

Ingredients

• 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.