Creme Fraiche
"Many recipes call for Creme Fraiche as an ingredient, this comes from a French cookbok of mine, and makes a very authentic tasting Creme."
- Ready In:
- 2mins
- Ingredients:
- 2
- Yields:
-
2 cups
ingredients
- 1 cup heavy cream (double)
- 1 cup sour cream
directions
- Combine the creams and whisk lightly together.
- Cover bowl loosely with plastic wrap, and leave in a warm place overnight, in cold weather this may take up to 24 hours.
- At the end of the maturing time the cream mixture will be thick and subtly tart.
- Transfer to refridgerator and chill for at least 4 hours before using.
- Will keep 2-3 weeks chilled, and the tartness will continue to develop.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Judi Caston
Rochester Hills, Mi
My family is from London, UK. We have been living in Michigan for about 16 years. I am a self taught cook, and it seems the longer we are here, the more I am asked to cook some of the old English traditional favourites that we and our American friends have come to love and miss.
I am addicted to FoodTV, and cook most cuisines from around the world, we love Indian food, Italian, authentic Chinese, Thai, Spanish paellas and tapas. The list is endless, there isn't much we won't try at least once! Cooking has become quite a hobby, as I also love to collect the plates, serving ware, and unusual cooking pots and pans that different cuisines traditionally use. Storing all this stuff has become quite a problem!
