Creme Fraiche and Five-Spice Powder crop up frequently in French and Asian recipes, respectively, and are sometimes hard to find in stores. Fortunately, you can easily make your own. Let it stand overnight for a more tangy flavor.
- 1 cup heavy whipping cream (not ultrapasteurized)
- 1 cup dairy sour cream
1. In a large bowl, stir together whipping cream and sour cream; mix thoroughly. Serve immediately.
2. Or, for a thicker creme, let stand, covered, at room temperature for 2 to 4 hours or chill overnight until thickened. If thickening at room temperature, chill before serving. Store, covered, in refrigerator up to 1 week. Makes 2 cups.
Nutrition facts per tablespoon: 41 cal., 4 g total fat, 13 mg chol., 7 mg sodium, 1 g carbo., 0 g fiber, 0 g pro.
TIP: Use Creme Fraiche . . .
- In place of sour cream. Creme Fraiche can be used in hot dishes because it can boil without curdling.
- As a substitute for whipping cream or sour cream in cream soups.
- In combination with 1 teaspoon snipped fresh herbs, serve it hot or cold with fish or poultry.
- Spoon over cakes, pies, and fruits, such as strawberries.