Créme fraîche
 |
This slightly sour thick cream doesn't curdle when it's heated, so it's ideal for making cream sauces. It's also used for appetizers and as a dessert topping.
Substitutes
crema Mexicana OR equal parts sour cream and heavy cream OR clabber cream (thicker consistency) OR sour cream (This has a lower fat content, and so it's more likely to curdle if boiled with an acidic ingredient.) OR yogurt (This will definitely curdle when boiled.)
Comments