Creme Fraiche
Creme fraiche is a rich and velvety cultured cream that hails from France, though it has become a staple in many cuisines around the world. It is made by adding specific strains of bacteria to heavy cream, allowing it to thicken and develop a slightly tangy flavor profile reminiscent of sour cream but with a more pronounced richness. Its texture is smooth and luxurious, offering a creamy mouthfeel that is both indulgent and satisfying. When used in cooking, creme fraiche is prized for its stability, as it does not curdle when heated, making it ideal for soups, sauces, and baked dishes. Its unique balance of tang and richness enhances both sweet and savory applications.
Notes
When selecting creme fraiche, look for a product with a thick consistency and a fresh, tangy aroma. It is typically sold in small tubs or jars in the refrigerated section of the grocery store. Properly stored in the refrigerator, creme fraiche can keep for up to two weeks past the purchase date. For longer storage, it can be frozen, though its texture may change upon thawing. Be mindful of potential dairy allergies, and note that creme fraiche is high in fat, so use in moderation.
Uses
- Topping for baked potatoes
- Base for creamy soups
- Addition to pasta sauces
- Dollop on roasted vegetables
- Swirl into coffee or tea
- Ingredient in cheesecake fillings
- Accompaniment for caviar
Replacements
- Sour cream
- Greek yogurt
- Heavy cream with lemon juice
- Mascarpone cheese thinned with milk
- Buttermilk with added cream
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