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CRèME FRAîCHE
This popular topping, a kind of cultured or matured cream, originated in the Normandy and Brittany regions of France. Its texture resembles a rich cream cheese, but its flavor is a bit more tart, closer to a fine yogurt. The bacteria used to culture crème fraîche are in fact similar to those used to make yogurt. The process thickens and ripens the cream, for a luxuriously smooth, creamy product. Crème fraîche can be used in any recipe that calls for cream.
Varieties
The availability of crème fraîche depends on how close you are to where it is produced, but many specialty markets stock it. In France, there is an appreciation of the uniqueness of the crème fraîche made by various artisan producers, just as those who enjoy yogurt appreciate various brands for their unique flavors and textures. Crème fraîche is now also made in the United States by artisan producers.
Availability
Although not yet widely available, crème fraîche is now being made by artisan producers in California, Texas, Vermont, and elsewhere.
Preparation, uses, and tips
Crème fraîche makes a wonderful topping for fresh fruits, puddings, and other desserts. It is well suited to savory dishes, soups, and casseroles, and adds body to sauces; it can also be served with blintzes, salmon, or caviar. It is favored by cooks because it doesn’t curdle as easily as heavy cream when heated.
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