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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 313g Recipe makes 2 cups) |
||
| Calories 851 | ||
| Calories from Fat 798 | (93%) | |
| Amount Per Serving | %DV | |
| Total Fat 88.7g | 136% | |
| Saturated Fat 55.2g | 276% | |
| Monounsaturated Fat 25.6g | ||
| Polyunsaturated Fat 3.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 329mg | 109% | |
| Sodium 169mg | 7% | |
| Potassium 291mg | 8% | |
| Total Carbohydrate 10.2g | 3% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 3.9g | ||
| Protein 7.4g | 14% | |
Creme Fraiche
By: Gingerbee
Mar 10, 2002
Creme Fraiche (pronounced "fresh"
is not an item easily found in local grocery stores, in certain parts of the country. The French use it often in cooking and whenever a recipe called for this ingredient, of course, I didn't have it! Then Food & Wine published it and I use it again and again. I always have it on hand in the refrigerator just "in case" I have to use my imagination and whip up a sauce for something fast! A tablespoon of creme fraiche swished into the drippings of any pan roasted pork chop or chicken breast (& a dash of white wine) turns it into an amazing meal. If you don't know about this wonderful cream, try it and you'll find more uses to this "secret" ingredient 
2 cups
Ingredients
- 1 pint heavy cream
- 3 tablespoons cultured buttermilk
Directions
1
In a medium bowl, whisk together the cream and buttermilk.2
Cover the bowl with a towel and let stand in a warm place until thickened, about 12 hours.3
When thickened, cover bowl tightly and refrigerate until well chilled, 2 to 3 hours.4
The Creme Fraiche can be refrgerated, tightly covered for up to 2 weeks.
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- Course > Desserts
- Course > Condiments, etc. > Sauces > Sweet Sauces
- Main Ingredient > Eggs/Dairy
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Equipment > Refrigerator
- Preparation > Number of Servings
- Preparation > Technique > No Cook
- Dietary > Free of... > Gluten-free
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Reduced Carbs
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Featured Reviews for This Recipe
From: Chef #1137158
On Mar 13, 2009
All I got after letting it sit for 48 hours on a heating pad set at low was regular old sour cream. Nothing like Creme Fraiche, what a waste of time!!!!!!
From: HeatherFeather
On Mar 15, 2002
I am delighted to now have this great recipe for creme fraiche! I often make recipes that call for creme fraiche,which can be a pricey and hard to find ingredient in the USA. My local grocery just stopped carrying creme fraiche, so I decided to give this recipe a try. It was surprisingly simple to prepare and came out perfectly. I halved the recipe and it came out just right.
From: ciao
On Feb 26, 2004
Love this stuff! It takes seconds to prepare, but the rewards are great. My husband actually made it. His favorite way to use it is to sprinkle some chicken legs with salt, pepper and herbes de provence, brown them in a saute pan, deglaze with white wine, cover the pan till the chicken is done, and at the end of cooking, stir in some creme fraiche. It makes a delicious sauce! Thanks for a great recipe!
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