Crema Mexicana

Recipe by appleydapply
READY IN: 4hrs 10mins
YIELD: 1 cup
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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