Crema I & II
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.
- Gently stir together the whipping cream and buttermilk in a small non-reactive bowl.
- Loosely cover the bowl, and allow it to sit at room temperature between 8 and 24 hours until thickened and tangy. Stir well, cover and refrigerate.
- Crema will keep for at least one week.
- Makes just over 1 cup.
Note: 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.
Prep time: 12 hours; Cooking time: 0 minutes; Total time: 12 hours
Recipe editor Patricia Mitchell