(Pronounce it: krem-fraysh)
In France, crème fraîche is known as a liquid cream, which has an added starter culture to slightly thicken and acidify it. But it can also be an even thicker, spoon-able product, closer to what the UK calls sour or soured cream.
Crème fraîche is usually made with cream that has at least a 30% fat content. This creates a product that is naturally thicker and creamier in flavour, with a lower level of acidity than sour cream.
Crème fraîche is available in low-fat and no-fat versions.
Crème fraîche is available commercially all year round.
Ideally, crème fraîche should have a relatively high fat content. Any product with a low fat content will likely contain additives to achieve the same creamy flavour and texture of the original. Check the label and make your choice accordingly.
Traditionally, the acidic element of crème fraîche would keep it fresh and palatable for longer than fresh cream. It should keep for some time in a refrigerator, but always follow the manufacturer's instructions.
Crème fraîche is often dolloped onto baked potatoes, tossed with spinach, carrots and celeriac, or eaten with puddings and fruit. Other soured products can be too harsh for delicately flavoured dishes, so crème fraîche will work well due to its subtle acidity.
It is also used to add sweetness, richness and slight acidity to hot sauces, and is particularly suited to white meats, such as chicken and guinea fowl. You can use it to enrich seafood sauces and salad dressings, and whisked into a hot sauce at the last moment, traditional crème fraiche won't curdle the way sour cream would.
With so many variations on the traditional crème fraîche, it’s impossible to give guidance on how to use all of them, especially the low-fat and no-fat versions. It’s a journey you’ll have to take yourself."
Above words and picture from article here
More about crème fraîche here
Searching for some recipe suggestions that use crème fraîche
Here are a few suggestions:-
Asparagus and Spinach Soup topped with chive crème fraîche - details here
Scallops, pan-fried with crisp pancetta, watercress & lemon crème fraîche - details here
Mustard and Sage Chicken with Celeriac Mash - details here
Golden Goat’s Cheese Tomatoes with Spinach - details here
Broccoli, Pea and Cheddar Cheese Frittata - details here
Lemon-Lime Poppy Seed Cheesecakes - details here
As regular readers know:We bring a variety of articles, studies etc. plus recent news/views and recipe ideas to this blog, we hope something for everyone to read and enjoy.
Please note, not all may be suitable for you.
If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan
I rarely use it and may have to explore/experiment.
...this is new to me.
I have made creme fresc?? spelling eludes me--and used it on many foods.
I also have made a creme patisserie and oh boy it is big difference from creme fresc...
I love tomato soup with a spoonful of creme fraiche in it! Valerie
In the dairy aisle?
I always wondered what it was, see it in a lot of British recipes (eg Jamie Oliver).
Chatty Crone said...
In the dairy aisle?
Hello there and thanks for your comment and question.
In my local supermarket it's usually near the yoghurt … but if you ask an employee I'm sure they can direct you to it.
All the best Jan
Creme fraiche is hard to find here in Canada. Sour cream is much more common, but differs in taste.
Thanks everyone for your comments so far …
If crème fraiche is not readily available, there is an article which gives details on making your own.
It uses buttermilk and whipping cream.
Find it here:
All the best Jan
I always thought creme fraiche was like whipped cream. Learn something new every day
I had not heard of that but when you explained that it is used like sour cream, you got my attention. When I was younger I was PICKY and I would not try sour cream cause of the name SOUR....when I did try it I realized I liked it.
Now, Jan, this is just what I needed. So often I've picked up a tub of creme fraiche, read its label but never took it any further. Sour cream is, well, too sour but from how you describe creme fraiche, it will be more suited to our taste. Thanks very much :D) xx
Never heard of it - always great to see something that's new to me.
mmm - delicious!
I've never heard of it, Jan. Sour cream is common, but I've never seen creme fraiche in my local grocery stores.
I think I prefer sour cream. I like how you give the pronouncation! Here it would be "Cräm Fresh". Oh, so many times this subject (pronouncation) came up!
I said Can-berr-a. And was told off big, it´s Canbra. And when at the airport the Germans said Can-berr-a... it hurt, I had to bite my tongue!
Bockenem is another one, my Mum .. aw, well.
I take sour cream ;-)
Not something that I generally use but maybe I should give it a go and experiment a little.
I too have used sour cream but have never seen creme fraiche in the store, though I've never looked for it. Will see is I can find it.
I really like it, Neil puts it in his home made coleslaw in place of some of the mayo x
I have used it but not for a while.
I love Creme Fraiche, sadly, nowadays I am allergic to milk products :(
In the states we don't have creme fraiche (or at least not in the average town; maybe in specialty markets). I always get confused with that and sour cream (which we do have) because I'm not sure they are the same here. I'd love to try it and compare the difference.
Oh how very interesting. I am always confusing fromage fraiche with creme fraiche but won't now.
I use it to add to desserts or puddings on the very odd occasion.
I like the look of the frittata recipe, that's definitely one to try.
i'm sure i have had this but i can't really remember the flavor!!
I can't recall hearing of it before.
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