Crema Mexican

By LaLaCooks

Rick Bayless

This is the luscious stuff that burns a simple dish into your memory. A little edgy, a little nutty and really voluptuous. Did they ever call Marilyn Monroe crema?

Ingredients

• 1 cup heavy whipping cream
• 1/4 cup good quality commercial sour cream with active cultures or 2 tablespoons buttermilk with active cultures

Details

Servings 1

Preparation

Step 1

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 don't 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.