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Mexican
Crema

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield: Makes 2 cups

Ingredients

  • 2 cups heavy cream
  • ¼ cup buttermilk

Directions

Whisk the cream and buttermilk together in a bowl. Cover and set in a warm place (a gas oven with just the heat from the pilot light is fine) for 8 hours or until thickened. Crema may be kept in the refrigerator as long as a week.


© 1997 Mary Sue Milliken and Susan Feniger
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 32 servings.

52kcal (3%)
12mg (1%)
0mg (0%)
61mcg RAE (2%)
14mg
1mg
0g
0g
0g
1g
20mg (7%)
8mg (0%)
3g (17%)
6g (8%)
0mg (0%)
 

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