What is it?
Crème fraîche is a soured cream containing about 28% milk fat. Much like sour cream,crèmefraîche is soured with bacterial cultures, but it has a thinner consistency and milder flavor. Originally a French product,crèmefraîchis nowavailable in many countries.
Don’t have it?
In a pinch, you can substitute sour cream or Mexican crema.
How to prep:
Because of its high fat content, crèmefraîcheis less likely to “break” or curdle when heated, which makes it a great choice for thickening sauces and soups. But it’s not curdle-proof, so it shouldn’t be added until the end.
Crème fraîchecan also be used cold in sweet preparations—it whips和少许糖和香草ping for fresh berries or a sweet filling forcrêpes.
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