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Crema

Updated February 23, 2016
(1 Votes)

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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.

CostInexpensive

Easy

Total Timea day or more

Make Ahead RecipeYes

Five Ingredients or LessYes

Taste and Texturecreamy, rich, tangy, tart

Type of DishCondiments, sauces

Ingredients

  • 1 cup whipping cream (preferably not ultra-pasteurized)
  • 2 tablespoons buttermilk

Instructions

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.

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