Creme Fraiche French Sour Cream Recipes

CREME FRAICHE

Creme Fraiche image

This is very much like sour cream yet it is softer and has a little more tang. Use it to garnish anything from pies to soup. Try whipping it with a little bit of sugar for tangy whipped cream!

Provided by NEONWILLIE

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes

Yield 16

Number Of Ingredients 2

Ingredients

2 tablespoons buttermilk
2 cups heavy whipping cream

Steps:

Mix together buttermilk and heavy cream. Let sit at room temperature for six to eight hours.
Cover and refrigerate for at least 24 hours before serving.

Nutrition Facts : Calories 103.4 calories, Carbohydrate 0.9 g, Cholesterol 40.8 mg, Fat 11 g, Protein 0.7 g, SaturatedFat 6.9 g, Sodium 13.3 mg, Sugar 0.1 g

CREME FRAICHE - FRENCH "SOUR CREAM"

Creme Fraiche - French

Many recipes call for creme fraiche, a thick, tangy cream similar to sour cream, but smoother and thicker. In France they make it with unpasturized cream, but in the United States we have to improvise by using the natural fermenting agents in buttermilk. Creme Fraiche is great for cooking because of its' rich flavor and stability...

Provided by Martha Price

Categories Other Sauces

Time 5m

Number Of Ingredients 3

Ingredients

1 c heavy cream
1/4 c buttermilk
1 Tbsp fresh lemon juice

Steps:

1. Mix all ingredients together. Cover and let sit at room temperature for 6 - 8 hours, then refrigerate.

OVERNIGHT CREME FRAICHE

Overnight Creme Fraiche image

Creme Fraiche has a very tangy taste and a lighter texture than sour cream. You can buy it in stores many places, but if not, just make your own. I like this as a substitute for sour cream in dessert recipes because I think commercial sour cream can add a harsh edge to some of the more delicate pastry items.

Provided by P48422

Categories Very Low Carbs

Time P1DT2m

Yield 3 c.

Number Of Ingredients 2

Ingredients

3 cups heavy whipping cream (not ultrapasteurized)
1/2 cup sour cream

Steps:

Whisk together the cream and sour cream until smooth.
Cover the bowl with cheesecloth or a thin kitchen towel and let sit at room temperature (around 68 degrees) until it thickens.
This will take at least 12 and up to 24 hours.
Stir until smooth and refrigerate.
The creme fraiche will stay fresh for several weeks.
As it ages it will give off some water liquid.
Either stir it back into the creme fraiche or spoon it off and discard it.

Nutrition Facts : Calories 903.1, Fat 96.1, SaturatedFat 59.8, Cholesterol 342.9, Sodium 110.8, Carbohydrate 8.3, Sugar 0.3, Protein 6.1

MAKE-AT-HOME CREME FRAICHE

Make-At-Home Creme Fraiche image

Creme Fraiche is a thick and tangy French cream which is like a smoother and richer sour cream. If using in a recipe, it would be best to prepare the day before as it has to be allowed to sit at room temperature about 8 hours, then chilled before use. I found this very easy recipe in Cuisine at Home.

Provided by Bev I Am

Categories Low Protein

Time 6h5m

Yield 1 cup

Number Of Ingredients 3

Ingredients

1 cup heavy cream
1/4 cup buttermilk
1 tablespoon lemon juice

Steps:

Combine all ingredients in small bowl.
Cover and allow to sit at room temperature for 6-8 hours.
Refrigerate.
Use when thickened.

Nutrition Facts : Calories 849.4, Fat 88.6, SaturatedFat 55.1, Cholesterol 328.5, Sodium 154.9, Carbohydrate 10.9, Fiber 0.1, Sugar 3.6, Protein 7

CRèME FRAîCHE ICE CREAM

Crème Fraîche Ice Cream image

Crème fraîche is the cultured French cousin to American sour cream, although it's far richer and more unctuous, with a distinct nutty-tangy-sweet flavor. This ice cream is made in a slightly different manner than other recipes, since mixing the crème fraîche with the other ingredients too far in advance can cause the whole batch to turn into a whole lot of crème fraîche, perhaps more than you bargained for.

Yield makes about 1 quart (1 liter)

Number Of Ingredients 5

Ingredients

1 cup (250 ml) whole milk
3/4 cup (150 g) sugar
Big pinch of salt
5 large egg yolks
2 cups (480 g) crème fraîche (see Note)

Steps:

Prepare a medium-sized bowl with a mesh strainer over the top and set it in an ice bath.
Warm the milk, sugar, and salt in a medium saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof plastic spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir until cool over an ice bath. Chill thoroughly in the refrigerator.
Once cool, whisk in the crème fraîche, then freeze the mixture in your ice cream maker according to the manufacturer's instructions.
If crème fraîche is your refined cousin from France, mascarpone is the rugged Italian uncle from New Jersey that no one in the family likes to talk about. To make Mascarpone Ice Cream, substitute 2 cups (480 g) mascarpone for the crème fraîche. Mascarpone ice cream makes a terrific affogato: douse a couple of scoops with a shot of warm espresso.
Make Cherries Jubilee by warming Candied Cherries (page 215) with 2 tablespoons kirsch or curaçao (or another liqueur) and then spooning the warm cherries over scoops of Crème Fraîche Ice Cream.

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