DIY Cr?me Fra?che Adds a Creamy Kick to Sauces, Desserts, and Scrambled Eggs

Cr?me fra?che, a cultured heavy cream, is a staple in French cuisine, and is often used in many sauces since unlike many dairy products it does curdle when heated. It is less sour and thicker than U.S.-style sour cream.

European labelling regulations don't allow any ingredients other than cream and bacterial cultures to be used in authentic cr?me fra?che, but if you're fresh out of bacterial cultures you can add two tablespoons of organic yogurt or buttermilk to one cup of heavy cream and leave it out for 12-24 hours until it reaches the desired consistency. This recipe comes from culinary weblog Blue Kale Road and was used as a topping for a Chocolate Espresso Souffle but cr?me fra?che is also used in chef Gordan Ramsay's famous scrambled egg recipe that we've previously covered.

Don't forget to refrigerate your cr?me fra?che after it is ready?it'll keep up to a month that way.

Chocolate Espresso Souffles with Homemade Creme Fraiche | Blue Kale Road via Punk Domestics

Source: http://feeds.gawker.com/~r/lifehacker/full/~3/s6JuN935-Q0/diy-creme-fraiche-adds-a-creamy-kick-to-sauces-desserts-and-scrambled-eggs

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