You can make your own créme fraiche on the kitchen counter overnight.
• Pour 1 C heavy cream into a large canning jar
• Mix in 2 TBL buttermilk or 1/4 C active yogurt.
• Stir and cover with cheesecloth (NOT the lid)
• Let rest a total of 24 hours at room temperature.
• Let chill in the fridge for another 24 hours before using.
• This will keep for up to two weeks
- Use the best, freshest cream you can find. Look for pasteurized, not ultra-pasteurized heavy whipping cream.
- Make sure to use cultured buttermilk, otherwise you will wait a full day and nothing will happen.
Great on a Brioche Tart. Roll brioche flat before the final rise, mark a circle with a plate, roll up the sides using two finger folds, then let rise. Tap down the center and spread with this créme fraiche and bake, then serve with a sabayone, and top with fresh fruit and sprinkle of Turbinado Sugar.
You can create a creme fraiche custard for many desserts.
