Richard Sax

Crème Fraîche

Preparation info
  • Makes about

    2⅓ cups

    • Difficulty

      Easy

Appears in
top 1000Classic Home Desserts
Classic Home Desserts

By Richard Sax

Published 1994

  • About

This simulates the thick, slightly sour cream that graces desserts in France.

Ingredients

  • 2 cups heavy cream
  • ⅓ cup buttermilk

Method

  1. Combine the cream and buttermilk in a saucepan and heat just until warm, about body temperature (just under 100 degrees F). Do not let the mixture get hot.
  2. Pour the mixture into a clean plastic or glass container; cover the container and place it in a larger container of warm water. The water should come up to the level of the cream. Allow to stand in a warm pl