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Crème Fraîche

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What is it?

Crème fraîche is a soured cream containing about 28% milk fat. Much like sour cream, crème fraîche is soured with bacterial cultures, but it has a thinner consistency and milder flavor. Originally a French product, crème fraîch is now available in many countries.

Don’t have it?

In a pinch, you can substitute sour cream or Mexican crema.

How to prep:

Because of its high fat content, crème fraîche is less likely to “break” or curdle when heated, which makes it a great choice for thickening sauces and soups. But it’s not curdle-proof, so it shouldn’t be added until the end.

Crème fraîche can also be used cold in sweet preparations—it whips up nicely with a little sugar and vanilla as a topping for fresh berries or a sweet filling for crêpes.


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