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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 whipping cream
1/4 cup good quality commercial sour cream with active cultures
or 2 tablespoons buttermilk with active cultures
In a small saucepan, heat the cream just long enough to take the chill off to bring it to body temperature. If you have ready access to a low-range instant read thermometer, it should be about 100 degrees. Off the heat, whisk in the sour cream (or buttermilk) and pour into a glass jar. 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). After 12 hours, the cream should be noticeably thicker.
Refrigerate (you can tighten the lid now) for at least 4 hours or, better yet, overnight to complete the thickening. Crema will last for at least a week in the refrigerator.
