Published by Harvard Common Press
This tangy thickened cream works much better on border dishes than sour cream, the usual American substitute. The same as French crème fraîche, it tops everything from quesadillas to carne adobada in Mexico and parts of the Southwest.
Total Timea day or more
Make Ahead RecipeYes
Five Ingredients or LessYes
Taste and Texturecreamy, rich, tangy, tart
Type of DishCondiments, sauces
- 1 cup whipping cream (preferably not ultra-pasteurized)
- 2 tablespoons buttermilk
In a small, nonreactive bowl, combine both ingredients. Cover the bowl loosely, and let it stand at room temperature for 8 to 24 hours, until the cream is thickened and tart. Stir the crema well, cover it, and refrigerate it. Use it as needed. Crema keeps for up to 10 days.
1995 Cheryl Alters Jamison