Other
Creme Fraiche
Cream cultured with bacteria until it thickens and turns mildly sour. The fat content is high, which is why it can be boiled with less risk of splitting than pouring cream.
Origin
A French cultured cream, now made in many dairies.
Flavour
Rich, nutty, and gently tangy.
How to use it
Spoon it onto soups and desserts, or stir it into a hot sauce off a hard boil.
Storage
Refrigerate and use it by the date. It keeps longer than fresh cream.
Recipes using it
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