Foodie Word of the Day

Crème Fraîche [krehm FRESH]

Crème fraîche is a soured cream containing about 28% milk fat. It is slightly soured with bacterial culture, but is less sour, and thicker, than sour cream with a rich and velvety texture. This matured cream has a nutty, slightly sour taste produced by culturing pasteurized cream with a special bacteria.

Crème fraîche can be made at home by adding a small amount of cultured buttermilk or sour cream to normal heavy cream, and allowing it to stand for several hours at room temperature until the bacterial cultures act on the cream.

It is used in both savory and sweet dishes and makes a wonderful topping for fresh berries, cobblers and puddings. It can also be whipped, along with a little sugar, and used in place of whipped heavy cream.