My Page
My Cookbooks
  • Main Cookbook
    Premium Members can have more than one cookbook in this list. They can keep private cookbooks just for organizing their recipes, or share them publicly with friends or the world. Learn more
My Account
Bookmark and Share

Add this recipe to your:

Send this recipe:

Nutrition Facts

Serving Size 1 cup 295g

Recipe makes 1 cup)

Calories 944
Calories from Fat 900 (95%)
Amount Per Serving %DV
Total Fat 100.1g 154%
Saturated Fat 62.3g 311%
Monounsaturated Fat 28.9g
Polyunsaturated Fat 3.7g
Trans Fat 0.0g
Cholesterol 351mg 117%
Sodium 120mg 5%
Potassium 261mg 7%
Total Carbohydrate 9.1g 3%
Dietary Fiber 0.0g 0%
Sugars 0.4g
Protein 6.7g 13%

how is this calculated?

Crema Mexicana

Recipe #218458 | 4¼ hours | 10 min prep | add private note
appleydapply

By: appleydapply
Mar 23, 2007

This is used in Mexican cooking - I like it as a very rich sauce for enchiladas.

1 cup (change servings and units)

Ingredients

Directions

  1. 1
    Heat the cream on the stovetop until slightly warmer than room temperature. (about 100 degrees with a thermometer).
  2. 2
    Remove from heat and whisk in the sour cream.
  3. 3
    Pour into a glass jar. Place the lid on top of the jar but don't tighten it. Put the jar in a warm room for at least 4 but up to 12 hours. It will be thickened and you can use it then (especially if using as a sauce in a dish such as enchiladas), or refrigerate for another 4 to 12 hours to thicken even more.

Questions about this recipe?

Spot an error in this recipe?

Browse similar recipes by category

Featured Reviews for This Recipe

reviewer icon

From: WiGal

On Mar 27, 2009

Delicious, easy, and versatile! Lots of recipes here for using it, too. I have never made or bought this so have nothing to compare it to. I heated to about 95 degrees Farenheit on low heat--did not take long so watch thermometer carefully. I let the mixture sit on my counter about 20 hours and was similar to rice cereal you would give an 8 month old baby, then I refrigerated. It never got as thick as yogurt and maybe that is correct like I said I have no experience here-am a learner. I needed creme fraiche or crema mexicana for Creamy Lime Pie (Rick Bayless) so this worked out great. Congratulations to appleydapply for TOP (Tagging Out a Player) in Top Favorites of 2008 Game!

0 people found this review helpful

  • Was this review helpful to you? YES | NO
  • Read all 1 reviews

    Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue

    Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate

    © 2009 Scripps Networks, Inc. All rights reserved