Although somewhat similar in appearance, French creme (or crème fraiche) is actually quite different than our American version. French cream is matured cream, meaning lactic acids and natural ferments are worked into it until it takes on a nutty flavor. Due to the hefty price tag of crème fraiche here in the States, you may be tempted to substitute sour cream, but don’t for two reasons…1) sour cream will curdle if exposed to high heat and 2.) crème fraiche is not sour at all. Instead, I encourage you to make your own! I promise, it’s super easy to make–no advance expertise required. I’ve been experimenting with crème fraiche recipes for a couple of years now and this is the best recipe I’ve come across. Thank you Julia Child!
Crème Fraiche (Mastering the Art of French Cooking, Vol. 1)
1 teaspoon commercial buttermilk
1 cup whipping cream/heavy cream
Stir the buttermilk into the cream and heat to lukewarm–not over 85 degrees. Pour the mixture into a loosely covered jar and let it stand at a temperature of not over 85 degrees nor under 60 degrees until it has thickened. This will take 5 to 8 hours on a hot day, 24 to 36 hours at a low temperature. Stir, cover, and refrigerate. Your crème fraiche will keep up to 10 days in the fridge.
Enjoy!
Hey! I followed you over from your blog to say that I tried this (when I made the aaamazing casserole) and it worked perfectly! And I agree; sour cream is no substitute. Creme fraiche has such a delicate and delicious flavor that is very different from anything else I’ve ever tried. Mmmmm.
Hi Steph. Thanks for sharing this recipe. It sounds delicious. My only question is how should I use it? Do you have a favorite recipe that calls for this? How do the French typically use this? Thanks!
Interesting stuff.