Crème Fraîche is the Perfect Summery Upgrade to Sour Cream

You may have seen crème fraîche around. You may have even had it on something like blini or smoked salmon. But, what exactly is it?

Crème fraîche is a cultured cream product, similar to sour cream but with higher fat content. The longer culturing process gives it a unique hazelnutty or almondy flavor, especially when the cream was very fresh when cultured. Crème fraîche can easily take on sweet or savory flavors and can be used for just about any meal.

“I put it on everything,” says Adeline Druart, president of Vermont Creamery. Druart loves that it doesn’t curdle or separate when cooking. “I made a quiche last night and it was my base.”

She advises using it like sour cream. “It has the same functionality but performs better. When you try crème fraîche, you’ll never go back to sour cream”

Another favorite dish of Druart’s comes from Bob Reese, co-founder of Vermont Creamery, who slathers crème fraîche over his salmon before grilling it. She explains “Because salmon cooks so quickly, the crème fraîche stays mostly intact but also creates a little crust on top of the salmon. It’s very good.”

“Crème fraîche is a great finisher for any season,” adds Sue Conley, co-founder of Cowgirl Creamery. She recommends using it the same way as a great extra virgin olive oil. “Add it as a final touch to pasta and sauces – think butter sautéed mushrooms with fresh pasta or letting a dollop slowly melted over tender spring peas.”

There’s some flavored crème fraîche out there—Vermont Creamery makes a sweetened version with Madagascar vanilla and sugar—but even the regular stuff is great on desserts or simply atop fresh berries with a sprinkle of powdered sugar.

Lemon-Ginger Crème Fraîche Granita

From Cowgirl Creamery Cooks by Sue Conley & Peggy Smith

Serves 6-8

¼ cup freshly squeezed lemon juice

1 tsp finely minced lemon zest

1 tsp finely minced candied ginger

¼ cup sugar

1 cup crème fraîche

1 cup milk (whole or low-fat)

2 stems of fresh basil

Combine the lemon juice, zest, candied ginger, and sugar in a medium saucepan over medium heat. Bring to a simmer and let it cook for about 2 minutes. Taste to see that the lemon juice has been tempered by the heat and the sugar – if it’s too acidic, it will curdle the milk.

Remove from the heat and pour in the crème fraîche and milk. Rub the basil to lightly bruise and release the oils and add it to the mixture. Let steep in the warm liquid until completely cool.

Remove the basil from the liquid and discard. Pour the liquid into a shallow stainless steel pan, cover well with plastic wrap, and place it in the freezer. After 45 minutes to 1 hour, use a fork to scrape up the frozen crystals. Replace the cover and put the pan back into the freezer. An hour later, scrape again. Do this four times. Before serving, spoon the granita into small bowls and cover well and store in freezer until ready to serve. When ready to enjoy, fluff the granite with a fork.

Best enjoyed the day it’s made.

Cheese EducationChristine ClarkJuly 8, 2020American