This recipe produces a crème fraîche reminiscent of the enchanting varieties found in France. Crème fraîche is wonderful just as it is to adorn a pie or pastry, but it also can be lightly sweetened and whipped while still maintaining its mild tang. Any left over is great for finishing savory sauces because, unlike sour cream, it does not curdle with heat.
Makes about 2 cups.
- 2 liquid cups heavy cream, preferably not ultrapasteurized* (16 ounces = 464 grams)
- 2 tablespoons buttermilk (approximately 1 ounce = 30 grams)
- optional: 1 tahitian vanilla bean,** split lengthwise *ultrapasteurized cream may take as long as 36 hours to thicken and will not have as full a flavor.
- **or use 2 regular (madagascar) vanilla beans.
DIRECTIONS Combine the ingredients in a jar with a tight-fitting lid and place it in a warm spot, such as the top of the refrigerator or near the stove. Allow it to sit undisturbed for at least 12 hours or until thickened but still pourable.
Refrigerate. Crème fraîche will continue to thicken on chilling.
If using the vanilla bean, remove it just before using the crème fraîcheand scrape the seeds from the bean into the cream.
To Make Lightly Sweetened Whipped Crème Fraîche:Add 1 tablespoon of sugar and whisk the cream lightly until soft peaks form when the whisk is raised.
Refrigerated, up to 3 weeks.