Crema Mexicana Recipe #218458
This is used in Mexican cooking - I like it as a very rich sauce for enchiladas.
by appleydapply
4¼ hours | 10 min prep
1 cup
- 1 cup heavy whipping cream
- 1/4 cup sour cream
- Heat the cream on the stovetop until slightly warmer than room temperature. (about 100 degrees with a thermometer).
- Remove from heat and whisk in the sour cream.
- 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.
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5 stars