Cuban Crema Fraiche recipe

courtesy of Cocina Cubana Club (please join) / Pascual Perez and chef Sonia Martinez

Creme Fraiche is a cultured heavy cream. It thickens and develops a delicate sour taste as it sits. It is not normally used in traditional Cuban or Spanish Cuisines, but I find it wonderful to use when making sauces or as toppings for desserts.

*Wonderful spooned over fruit desserts and fresh berries.
*Use it to add body and richness to sauces. Since it can be boiled without curdling or fear of separation, it is more versatile than dairy sour cream.
*Stir in a few spoonfuls into butter-warmed vegetables for a simple sauce.
*Whisk a dollop into salad dressing for extra thickness and creaminess.
*Since creme fraiche can keep in refrigerator for at least 2 weeks, it is convenient to have some around all the time.

1 cup heavy cream (not ultra-pasteurized)
1 cup dairy sour cream

Whisk heavy cream and sour cream together in a bowl. Cover loosely with plastic wrap and let stand in kitchen or other reasonably warm spot overnight, or until thickened. In cold weather this may take as long as 24 hours.

Cover and refrigerate for at least 4 hours, after which the crema fraiche will be really thick. The tart flavor will continue to develop as the creme fraicha sits in the refrigerator. Makes 2 cups.

PS - Try a spoonful of crema fraiche over bread puddings!

 

Cuban Recipes | US Restaurants | Photos | Links | Contact | Cuban Cookbook | Home

Copyright © 2001-2008 tasteofcuba.com. All rights reserved (legal).

Baton Rouge website design by Delta Creations. Crema Fresca

Instructions on How to make an authentic Cuban crema fraiche recipe / receta / recetas.