Guest guest Posted May 5, 1999 Report Share Posted May 5, 1999 * Exported from MasterCook * Crema Recipe By : Meatless Mexican Home Cooking ~ Nancy Zaslavsky Serving Size : 1 Preparation Time :0:00 Categories : Mexican Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup extra heavy (whipping) cream 1 Cup Sour Cream Very Fresh Combine the heavy cream with sour cream in a jar. Seal the lid and let the cream sit at room temperature for 3 to 4 hours. The cream will thicken. Refrigerate for up to 1 week. The exact taste, texture, and thickness of the crema will be determined by the quality and age of the creams used. Note: Low-fat crema doesn't exist. You may try to substitute low-fat or nonfat sour cream ofr low-fat or nonfat yogurt in recipes, and heat to no more than a simmer. - - - - - - - - - - - - - - - - - - NOTES : Crema, Mexico's version of France's creme fraiche and a close cousin to our sour cream, is a natural heat-neutralizer with hot chiles. A dollop of thick, slightly sour cream is beloved with salsas containing copious quantities of fire from Yucatan's habanero, Michoacan's peron (a.k.a manzano) and Veracruz's chipotle, or the whole lineup of tiny incendiaries such as pequin, de arbol, and serrano seco chiles. As with creme fraiche, crema, is a cultured (not acidified) dairy product that's made from thick, full-fat cream. U.S. sour cream is not full-fat, and contains stabilizers to keep the mixture from separating. Sour cream can't be boiled because it curdles, so heat this crema recipe to no more than a simmer when preparing recipes. Yield: 2 cups Quote Link to comment Share on other sites More sharing options...
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