Insanely easy and the flavor just keeps getting better with time!
This was my first time baking with crème fraîche (pronounced krem-fresh)! It was insanely simple to make, and I was amazed by how much the flavor changed over time. I added it as an ingredient to make chocolate ganache and it turned out perfectly delicious.
To make crème fraîche, place 1 cup of heavy whipping cream in a medium saucepan. Warm the cream over low heat until it reaches 105 degrees F. Remove the saucepan from the heat and stir in 1 tablespoon of buttermilk. Transfer the mixture to a small bowl and cover with plastic wrap. Let the bowl stand in a warm place until it is thickened, between 24 and 36 hours.
Stir every few hours. The cream will be ready when it has a nutty taste. I thought it tasted like nutty sour cream. Chill the crème fraîche in the refrigerator for a minimum of 2 hours before using and a maximum of 10 days.
- 1 cup heavy whipping cream
- 1 tbsp. buttermilk
- In a medium saucepan, warm the heavy whipping cream over low heat until it reaches 105 degrees F. Remove from heat and stir in buttermilk. Transfer to a small bowl and cover with plastic wrap. Let stand in a warm place until thickened, 24 to 36 hours. Stir every 6 hours. It will be ready when it has a nutty taste. Chill cream in the refrigerator for 2 hours before use. Store in the refrigerator for up to 10 days.