Crema (pronounced CRAY ma) is to Mexico what crème fraîche is to France, and it doesn’t lose a thing in the translation. This version is particularly good with spicy dishes.
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Ingredients
- 1 cup whipping cream
- 2 tablespoons cultured buttermilk (2% or 4%) (See Note, below)
For Crema II – A bit more pourable, this version is excellent with fresh fruit, your favorite poundcake, and fruit pies and cobblers.
- 1 cup whipping cream
- 1 cup sour cream
Gently stir together the whipping cream and sour cream in a small non-reactive bowl. Cover the bowl, and allow it to sit at room temperature for 4 to 5 hours until thickened and tangy. Stir well, cover and refrigerate. Makes 2 cups.
If you are preparing Crema I, this is not the time to try out the vinegar/milk substitution for buttermilk. If you don’t have any buttermilk in the house, you’re going to have to make trip to the store.
For a related article, see our article on crema.