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Nutrition Facts

Serving Size 1 cup 243g

Recipe makes 1 cup)

Calories 823
Calories from Fat 792 (96%)
Amount Per Serving %DV
Total Fat 88.1g 135%
Saturated Fat 54.8g 274%
Monounsaturated Fat 25.4g
Polyunsaturated Fat 3.3g
Trans Fat 0.0g
Cholesterol 326mg 108%
Sodium 95mg 3%
Potassium 186mg 5%
Total Carbohydrate 6.9g 2%
Dietary Fiber 0.0g 0%
Sugars 0.5g
Protein 5.0g 10%

how is this calculated?

Creme Fraiche

Recipe #29296 | 1½ days | 1½ days prep | add private note
(2) RATE IT NOW Print Recipe
Bergy

By: Bergy
May 25, 2002

Creme Fraiche has many uses and is often served in France complimenting sweet desserts. If used for desserts lightly whip it and sweeten it slightly. It is also fabulous for some pasta sauces (see Gorgonzola Sauce for Pasta). It can be kept in the fridge for up to a week.

1 cup (change servings and units)

Ingredients

Directions

  1. 1
    Heat the heavy cream to body temp not over, about 100°F.
  2. 2
    Stir in the buttermilk.
  3. 3
    Keep in a warm place for 12-36 hours until it thickens.
  4. 4
    If your house is cool, place it in the oven with the oven light on.
  5. 5
    When it has thickened slightly stir, cover and refrigerate until using.

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Featured Reviews for This Recipe

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From: PaulaG

On Nov 7, 2004

In my part of the world this is sold as Creme Mexicana. This recipe is so simple. The real trick is not getting the creme to hot. I liked the hint about putting it in the oven with the light on.

5 people found this review helpful

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    From: ElaineAnn

    On Feb 6, 2007

    Thanks for posting Bergy, as I did not have to substitute sour cream in Crock Pot Normandy Pork With Apples, Shallots & Cider which turned out just wonderful. I'm saving this recipe, because it is simple and I will be using it again and again.

    1 person found this review helpful

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    • Read all 2 reviews

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