Q: What is creme fraiche? It was an ingredient in a pumpkin tart recipe.
_ Peggy Moon, Sterling Heights, Mich.
A: Pronounced "krem fresh" this rich-tasting cream is the French version of sour cream. Like sour cream, creme fra�che has a fermenting agent that thickens it. What's different about creme fraiche is its higher butterfat content of about 30 percent, versus sour cream at 18-20 percent.
Creme fraiche is rich in flavor, and it also has a slightly tangy taste. It's thinner than sour cream. But that tangy flavor is soft, like an almost-melt-in-your-mouth taste. In France, creme fraiche is unpasteurized and contains the good bacteria to thicken it naturally. In the U.S., all commercially sold cream must be pasteurized.
To serve creme fraiche fresh, spoon a few dollops over fruit, on top of pies or tarts. You can add creme fraiche to soups for texture. A few swirls of creme fraiche on the top of cream-based soups also looks pretty.
In most recipes, you can substitute creme fraiche for sour cream _ especially in baked goods. The pumpkin tart you are referring to is from http://www.177milkstreet.com _ the latest venture from Christopher Kimball, founder and formerly of America's Test Kitchen. According to the recipes, the creme fraiche "gave the filling tang and richness that other dairy products couldn't match."
Creme fraiche used to be available only in specialty stores, but you can find it in many grocery stores. At my local store, it's sold in the deli case near the imported cheese. Some stores keep it near other dairy products. If you can't find it, be sure to ask for it.
Creme fraiche can be a little pricey, but it's super easy to make your own, and it's less expensive.
To make creme fraiche, stir together 1 cup heavy whipping cream (not ultra-pasteurized) and 2 tablespoons buttermilk in a glass jar. Cover with a lid and shake it. (If you want sweetened cream, add 1 to 2 tablespoons of confectioners' sugar and shake it.) Set it aside at room temperature for 8 to 24 hours or until thickened. There's no concern leaving it out at room temperature because the bacteria in the buttermilk has a pH level that prevents it from developing any bad bacteria. Once the mixture is thickened similar to sour cream, give it a stir, cover with lid again and refrigerate. You can keep it about 10 days in the refrigerator.
And if you want to amp up the flavor, you can add vanilla extract to creme fra�che before storing or serving.
