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.
Makes just over 1 cup.
A bit more pourable, this version is excellent with fresh fruit, your favorite poundcake, and fruit pies and cobblers.
Recipe editor Patricia Mitchell Note: 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.
Kitchen tools you'll need: Mixing Bowls
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