Crema Mexicana

Name: Crema Mexicana
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 1 cup
Ingredients: 1 cup heavy whipping cream; 1/4 cup sour cream

Submitted by appleydapply

"This is used in Mexican cooking - I like it as a very rich sauce for enchiladas."

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photo by WiGal

Ready In:: 4hrs 10mins
Ingredients:: 2
Yields:: 1 cup

ingredients

1 cup heavy whipping cream
¹⁄₄ cup sour cream

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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Reviews

Delicious, easy, and versatile! Lots of recipes here for using it, too. I have never made or bought this so have nothing to compare it to. I heated to about 95 degrees Farenheit on low heat--did not take long so watch thermometer carefully. I let the mixture sit on my counter about 20 hours and was similar to rice cereal you would give an 8 month old baby, then I refrigerated. It never got as thick as yogurt and maybe that is correct like I said I have no experience here-am a learner. I needed creme fraiche or crema mexicana for Recipe#362738 so this worked out great. Congratulations to appleydapply for TOP (Tagging Out a Player) in Top Favorites of 2008 Game!

WiGal