Crème Fraîche (pronounced “krem fresh”) is the mild tasting, French version of sour cream. It makes a gorgeous garnish for hot or cold soup. It does wonders for a baked sweet potato. Spread it on toast points, and you’ll have an elegant base for Beluga caviar. The crème is hideously expensive when purchased from a supermarket. But you can make your own version for pennies, just as I do:
Warning! The ingredient list for Crème Fraîche is very long.
So I hope you’re holding a stiff drink.
You will need each of the following:
1 cup of heavy cream…
1 tablespoon of yogurt…
Then set the container in a warm location. Since my kitchen is very cold just now, I placed my tub and glass measure on a common heating pad. This is the same pad I use for raising yeast doughs, including Pain de Mie. The pad costs $20 at any two-bit drug store. I use the “low” setting.
This next step will probably cause some of you to clutch your pearls: Let the cream and yogurt lounge and luxuriate in their warm spot for 24-36 hours.
BUT KEVIN, WON’T THE CREAM TURN RANCID IN A WARM ENVIRONMENT?
No, my friends, the mixture won’t turn rancid during the warm sojourn. You see, the good bacteria from the yogurt will wipe out any bad bacteria. And that’s a fact, Jack. Or Gertrude.
As the good bacteria multiplies, the cream will turn thick and rich.
Covered and chilled, your Crème will remain Fraîche (fresh) for 7-10 days.
Earlier, I mentioned that Crème Fraîche was a God-send for soups and potatoes. But it’s also knock-your-socks-off-delicious when spooned onto a wedge of Cranberry-Almond Tart. The tart in question is begging to be eaten. Care for a bite?
As you can see, Crème Fraîche is extremely easy to make. Do me proud and make this French fabulousness, okay?
Don’t miss anything at A Garden for the House…sign up for Kevin’s email updates.