Crème fraîche is a thick cultured cream originating from France, made by adding bacterial culture to heavy cream, which ferments and thickens it. It has a rich, nutty, tangy, and slightly sour flavor with a high fat content of around 30-45%, making it thicker and less sour than sour cream. Unlike sour cream, crème fraîche does not curdle when heated, making it ideal for use in cooking as a thickener in soups, sauces, and hot dishes. It is commonly used as a condiment or ingredient in a variety of culinary applications, including:
- Mixed into soups and pan sauces
- Blended with herbs or spices as a topping or dressing
- Served on desserts or fresh fruit
- Added to baked goods or scrambled eggs
Crème fraîche differs from sour cream and Mexican crema in fat content, flavor, texture, and stability during cooking. It can often be substituted by sour cream or crema depending on the recipe, but crème fraîche is preferred for recipes requiring heating due to its stability. It can be easily made at home by mixing heavy cream with buttermilk and letting it sit at room temperature until thickened, then refrigerated before use. In summary, crème fraîche is a versatile, thick, creamy dairy product with a smooth tangy flavor, prized for its culinary uses, especially where heat stability is important. This explanation combines information from reputable culinary sources and encyclopedic entries.
