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!

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