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Toasted Cumin Seed Crème Fraiche

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“Great on tacos, a garnishment for Cuban or Mexican soups...southwestern dishes, etc. Can swap out fraiche with sour cream or yogurt, just a different taste. A spin on Bobby Flay's recipe. Time does not include making the Creme Fraiche...can use store-bought.”
READY IN:
7mins
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the creme fraiche and season with salt and pepper, to taste.
  2. To make creme fraiche: Place buttermilk and heavy cream in a sterilized jar. Shake slightly to combine ingredients. Keep in warm place for 12-36 hours until thickened.
  3. Stir the thickened creme fraiche. Cover and refrigerate for up to 10 days.

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