crema mexicana
Creme Mexicana (Mexican Style Thick Cream) Posted by swm56 at recipegoldmine.com 6/13/01 10:08:58 am Source: Rick Bayless- One Plate at a Time Makes about 1 cup 1 cup heavy whippin...
Ingredients
- 1cupheavy whipping cream
- 1/4cupgood quality commercial sour cream with active cultures
Directions
- 1
Creme Mexicana (Mexican Style Thick Cream) Posted by swm56 at recipegoldmine.com 6/13/01 10:08:58 am Source: Rick Bayless- One Plate at a Ti
- 2
If you have ready access to a low-range instant read thermometer, it should be about 100 degrees
- 3
Off the heat, whisk in the sour cream (or buttermilk) and pour into a glass jar
- 4
Set the lid on the jar (but do not tighten it), then place the jar in a warmish place (it shouldn’t be over 90 degrees)
- 5
After 12 hours, the cream should be noticeably thicker
- 6
Refrigerate (you can tighten the lid now) for at least 4 hours or, better yet, overnight to complete the thickening
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Crema will last for at least a week in the refrigerator.