Dairy & cheese · cultured
Crème fraîche
Thick cultured cream, gently sour and rich; doesn't split when boiled. Stirred into sauces, soups and potatoes or dolloped on desserts.
What can replace it
- T1 · Great swapMexican crema
- T2 · GoodGreek yoghurt
Tangier and leaner; splits when boiled.
- T2 · GoodSour cream
Lower fat; can split if boiled.
- T3 · In a pinchDouble cream
Not tangy; add a squeeze of lemon.
- T3 · In a pinchMascarpone
Thicker and not tangy; add lemon juice.
Cook with Crème fraîche