Crème Fraîche
A rich, velvety French dairy product made by lightly souring cream with a culture. It doesn't curdle when heated, so it's used in hot sauces and dishes.
What Is Crème Fraîche?
Crème fraîche is a rich and velvety French dairy product made by adding culture (beneficial bacteria) to high-fat cream and letting it lightly mature. Its name means "fresh cream" in French.
Its taste is mildly sour and nutty, its texture thick and smooth. Its most valuable feature is that thanks to its high fat content, it doesn't curdle easily when heated; that's why it's used comfortably in hot sauces and dishes.
Nutritional Values of Crème Fraîche
As a high-fat cream, crème fraîche is calorie-dense; it provides about 290 kcal per 100 grams, with a notable fat ratio. It contains some protein and calcium. Due to its high fat, moderate use is recommended; values are approximate.
How Should Crème Fraîche Be Consumed?
Crème fraîche is a high-fat product; it's used in small amounts in a balanced diet to add richness of taste. A spoonful of crème fraîche gives a velvety texture and mild sourness to soup, sauce, or dessert.
This information is general; crème fraîche is a food, not a substitute for medical treatment.
How Is Crème Fraîche Selected?
Good crème fraîche has a thick-smooth texture, an ivory-white color, and a fresh, mildly sour smell. Products with separated liquid, a sharper smell, or an expired date are not preferred; it's preferable for the ingredients to be only cream and culture.
- Texture should be thick-smooth
- Smell should be fresh-mildly sour
- Content should be cream + culture
How Is Crème Fraîche Stored?
Crème fraîche is stored in the refrigerator, in its closed container, in the cold. After opening, it's used with a clean spoon and kept sealed; being a fresh product, it's consumed within a reasonable time.
Using Crème Fraîche in the Kitchen
Crème fraîche is used most often in hot sauces, soups, stews, pasta, and desserts. Since it's heat-resistant, it can be added to a simmering dish to thicken the sauce and add a mild sourness; it's also served alongside fruit and desserts.
What's the Difference Between Crème Fraîche and Sour Cream?
Both are cultured creams; however, crème fraîche, being higher in fat, doesn't curdle when heated, while sour cream, being lower in fat, can curdle at high heat. Crème fraîche is safer in hot dishes.
Frequently Asked Questions
Why doesn't crème fraîche curdle?
Its high fat ratio largely prevents proteins from clumping and curdling when heated. That's why it can be added comfortably even to a simmering sauce.
What is used instead of crème fraîche?
For cold uses, sour cream or thick strained yogurt; for hot uses, high-fat cream can work. However, heat resistance and velvety texture are best with crème fraîche itself.
Is crème fraîche used in desserts?
Yes; its mild sourness balances the intense sweetness of desserts. It's used alongside fruit, on top of tarts, and in creams.