Crème Fraiche is a French specialty. In French, the words mean fresh cream. It has a slightly tangy taste and its texture can be anywhere from thick but still runny like sour cream or as solid as spreadable margarine. Crème fraiche goes very well into soups because it can be boiled without curdling. It also is a great alternative to whipped cream or ice cream over dessert.
To make crème fraiche, add 1 1/2 cups heavy whipping cream together with 1/4 cup cultured buttermilk. Pour into a clean jar (like a canning jar) and shake to combine well. Let it sit overnight or until mixture begins to thicken. Shake well and refrigerate. Use within one week.
So now that you know how to make crème fraiche what do you do with it? As I mentioned earlier you can use it as a topping on desserts or add it to soups and sauces. However, my personal favorite thing to do with crème fraiche is to make creamy spinach:
Melt about 2 tablespoons of butter in a sauce pan. Add 1/2 cup of chopped onion and 1/2 cup chopped mushrooms. Saute until tender. Add one package of fresh spinach and saute until tender. Add about 1 cup of crème fraiche, and stir until heated through. Add 1/4 cup of parmesan cheese. Add salt and pepper to taste.
For a complete meal you can use up your crème fraiche and make this seafood pasta sauce:
Add one cup of crème fraiche with one cup of chicken bouillon. Slowly stir in two teaspoons of cornstarch. Stir until well blended. Bring the mixture to a boil being careful to stir frequently. Once the mixture is boiling, add one cup of shredded cheddar cheese. Heat to boiling again. Turn off the heat and add some crab meat. (It also goes well with tiny shrimp or scallops.) Pour over pasta of your choice.