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A French sauce that is basically a thickened cream substance, which can be served as a topping for fruit, applesauce, cobbler, or pudding and can also be used as a thickener in sauces. It provides a somewhat nutty and slightly sour or tart and tangy flavor to the food on which it is used. The texture and taste can range from a fresh cream to a sour cream. The French use unpasteurized cream when making Crème Fraîche, so the bacteria present in the cream serves to thicken the substance. In the U.S., the cream is pasteurized, so buttermilk and sour cream are added as agents to ferment the substance for the proper consistency. Due to the high buttermilk content in Crème Fraîche, it will not curdle when cooked. To make Crème Fraîche, combine 1 tablespoon of buttermilk with a quart of whipping cream and allow the mixture to thicken for 10 to 20 hours at a room temperature of 70 degrees. A similar topping called Crema is used in Spanish, Mexican and Latin American cooking and is a good substitute for Crème Fraîche.
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Crème Fraîche term - Related Content |
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| Crème fraiche, heavy cream thickened and slightly soured by a bacterial culture, has a nutty, tangy taste and is a delicious addition to many dishes. This do-it-yourself version isn't quite authentic, but it's still very good. It is very easy to make - just be sure to choose an additive with a live bacterial culture |
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| Liven your holiday gatherings with this terrific cocktail that tastes like the classic dessert. |
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| Crème Brûlée means "burnt cream." This creamy custard with its crisp, carmelized sugar topping is a dessert worthy of any occasion. |
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| This delicious sauce, rich but not thick, has many uses but is especially good with fresh fruit. |
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| Attention chocolate lovers! Prepare to enter chocolate heaven with your first mouthful of this scrumptious dessert. |
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| A common flavoring and liqueur produced as either a dark green or a clear colored mixture that provides a cool and refreshing mint flavor for beverages, baked goods and other food ... |
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| A liqueur, made from cocoa beans, which is available in either a dark or clear consistency. Crème de cocoa provides a sharp tasting, vanilla-chocolate tasting beverage that is ... |
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| A French dessert that consists of rich custard baked in a mold that has had the sides of the mold coated with caramel prior to baking. When the chilled custard is served, it is ... |
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| A French filling for pastries that consists of an egg custard made with flour and flavorings. Also known as pastry cream, this filling is used for cakes, tarts, cream puffs, and ... |
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| A French term used to describe a light custard sauce that is prepared with egg yolks, sugar, hot milk, and cream. Many recipes for Crème Anglaise use a combination of milk and ... |
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