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Creme fraiche is a classic topping for fresh fruit, cobblers
and puddings. It can also be stirred into simmering soups and sauces
without fear of curdling.
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This thickened French
cream has a rich, velvety
texture and a slightly tangy, nutty flavor. It's often used as a
topping for fruit,
applesauce,
cobbler or
pudding, and it's also
employed as a thickener in sauces. Loved by cooks, creme fraiche
doesn't curdle or separate when boiled, and it has a longer shelf life
than double cream.
Varieties
In France, where it is a specialty, creme fraiche is made from
unpasteurized cream that contains "friendly" bacteria to thicken it
naturally. The best creme fraiche comes from a strictly controlled area
of Normandy, which is famous for its rich, luscious dairy products.
When you open a container of "real" creme fraiche, it has a telltale
creamy-yellow color.
In
the U.S., all commercial cream is
pasteurized.
Buttermilk and
sour
cream are added as agents to ferment the creme fraiche to the
proper consistency. You may find that each brand tastes a little
different, since there is no set standard for butterfat content.
Full-fat creme fraiche ranges from 30-40%, while some brands may also offer half-fat varieties.
Buying Tips
Creme fraiche is available at gourmet food shops and some supermarkets. Check the date on the package to make sure it's fresh.
While pre-made creme fraiche is convenient, it can be rather expensive,
especially when it's so simple to
make your own. The only ingredients
needed are heavy whipping cream and buttermilk (or sour cream).
Storage Tips
Refrigerate in an airtight container and use within 10 days.
Usage Tips
• Flavor creme fraiche by stirring in fresh
herbs,
horseradish,
crystallized ginger or
honey.
• Add a spoonful to soups and sauces.
• Drizzle over grilled vegetables, salads,
crab cakes and
latkes.
• Serve with
caviar and
smoked salmon.
• Sauté creme fraiche with
shallots and dry
white wine for a delicious, all-purpose sauce.
• To make a frosting, beat creme fraiche with granulated
sugar until stiff peaks form.
• When making at home, use pasteurized heavy whipping cream instead of
ultra pasteurized (which will take much longer to thicken).
Substitution Tips
Crema, a topping used in Spanish and Latin American cooking, is a good substitute.
Try one of our favorite creme fraiche recipes:
Roasted Yellow Pepper and Roasted Tomato Soups with Cream
Creamy Chicken and Mushroom Crepes
2-Minute Soufflé au Grand Marnier with Raspberry Creme Fraiche
