Yield: Yields about 1 cup.
Crema is the Mexican version of French crème fraîche. Both are slightly soured and thickened cream, milder and less thick than American sour cream, with crema being the thinnest. The recipe for Lime Chicken with Poblano Sour Cream will have a more authentic touch if made with crema. You can buy crema in Mexican markets or even in some supermarkets, but it’s easy to make it yourself, and the result has a smoother flavor than that of the commercially prepared version.
Use crema as you would sour cream, dolloping or drizzling it on soups, tacos, potatoes, or anything else that needs a little tang. Start with pasteurized cream if you can find it—it makes a richer, thicker crema than ultrapasteurized cream does.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
Crema will keep for about 2 weeks in the refrigerator, continuing to thicken as it ages.
Aahh...Creme fraiche by any other name...and just as good! Well, as good as the "homemade" version that I have been making for twenty years or so. At any rate, crema is vastly superior to most commercial varieties labelled sour cream. I have found, over the years, that you get a better outcome if you use relatively fresh buttermilk (been in your fridge less than 1 week) and cream that is pasteurized, but not ultra-pasteurized.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?