Crème fraîche

Among the many culinary innovations that have come out of France crème fraîche is perhaps one of its most beguiling. Traditionally made from unpasteurized cream that's left to ferment naturally, crème fraîche (pronounced krehm FRESH) is a slightly sour, thickened cream. It's tangy and nutty, more politely rounded than sour cream, and without so much bite. Its consistency is semi-firm yet compliant.

Use it as a garnish or as an ingredient. Cooks cherish crème fraîche for its ability to endure heat - to readily melt with a remarkable reluctance to curdle, even when boiled hard it doesn’t “break” or become unstable when added to sauces. This is due to its high fat content. This makes it an ideal, silky enrichment for stirring into soup, Hungarian Goulash, sauces or anything else that could do with a bit of extra creamy zing. Crème fraiche is additionally delicious when you whip it with a little powdered sugar and vanilla. It can be ladled over fresh berries, or any kind of fruit, or can make up a sweet filling for crepes.

Crème fraîche marries well with both the sweet and the savory, as well as the cool and the cooked. Dollop it on fresh fruit or just about any pastry dessert for a tangy contrast. A classic pairing is with tarte Tatin, a caramelized apple tart. Crème fraîche is refreshing on a slab of ripe tomato with salt and a little fresh pepper or with a shaving of smoked salmon dressed with capers, red onion, and a squeeze of lemon. It's perfect with potatoes - tucked in a gratin, topped on a steaming baked potato. or tossed with steamed red-skinned potatoes, parsley and chives. You can serve a dab of it on a little canapé, such as a rice cracker, with a slice of avocado. Whisk it into your beef Stroganoff or use it to finish a braised chicken dish. Dress up a green-chile and pork burrito. or pair it with anything elegant, like caviar.

Buy It or make it. Until recently, crème fraîche was a pricey import. But in the last few years American chccsemakcrs have delivered their domestic versions to market, and many are quite good. But to say that it's now a cheap and widely available product would be a half truth. Fortunately, it's quite simple to make from scratch .

How to Make Crème Fraîche

Yields 1 pint: (recipe may be multiplied or divided)

This crème fraiche isn't as thick as the commercial product, but it tastes terrific. We developed this recipe using ultra-pasteurized heavy cream because it's most widely available. If you can find regular pasteurized heavy cream, use it: Your results will likely be thicker. Also, if it's a warm day, the cream may thicken in a shorter amount of time.

1 cup heavy cream

1 cup buttermilk (with active cultures)

Heat the cream to 80° to 85°F, being careful not to overheat. Transfer it to a clean container, stir in the buttermilk, cover with plastic wrap, and let sit in a warm spot at room temperature until slightly thickened, about 24 hours. Chill well before using. After chilling, the crème fraîche should be about as firm as loose yogurt. Store in the refrigerator for up to 10 days.

You may also want to read Types of cream and their uses