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Creme Mexicana
(Mexican Style Thick Cream)




  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 F.
  2. 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 F). After 12 hours, the cream should be noticeably thicker.
  3. 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.

Makes about 1 cup.

Posted by swm56 at Recipe Goldmine 6/13/01 10:08:58 am.

Source: Rick Bayless-One Plate at a Time

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