Preparation, uses, and tips
Crème fraîche makes a wonderful topping for fresh fruits, puddings, and other desserts. It is well
suited to savory dishes, soups, and casseroles, and adds body to sauces; it can also be served
with blintzes, salmon, or caviar. It is
favored by cooks because it doesn’t curdle as easily as heavy cream when heated.
The availability of crème fraîche depends on how close you are to where it is
produced, but many specialty markets stock it. In France, there is an appreciation of the
uniqueness of the crème fraîche made by various artisan producers, just as those who
enjoy yogurt appreciate various brands for their unique flavors and textures. Crème
fraîche is now also made in the United States by artisan producers.
Crème fraîche, 1 Tbsp (15g)
Total Fat: 5.5g