Whenever I want crème fraîche, I plan an hour-long trek to Whole Foods or Trader Joe’s, as none of the mainstream grocery stores in my area stock this versatile item. Since crème fraîche is also expensive to buy and highly perishable, I decided to try making it in my SousVide Supreme.
Years ago I made crème fraîche at my restaurants, a process that required 24 to 48 hours and a reliable room temperature. I figured the water oven would speed up the time required to get the cream to set. Sure enough, I had a smooth, tangy crème fraîche in just 8 hours. Really easy and much less costly than the purchased product!
Use crème fraîche in lieu of sour cream, to thicken sauces, as a garnish for soups, or as a decadent stand-in for yogurt. Two simple ways to get crème fraîche in your menus are in a creamy vinaigrette that’s perfect tossed with some shaved fennel and radishes, or mixed with chocolate-hazelnut butter (Nutella) and a dash of cinnamon and used as a dip for fresh fruit or a topping for store-bought cake.
Makes 1 cup
- Preheat the water bath to 95°F (35°C).
- Combine the cream and buttermilk in a sterilized pint Mason jar and seal with a lid. There is no need to heat the mixture.
- Immerse the jar in the water bath and cook 8 to 12 hours.
- Remove the jar from the water oven and quick-chill in an ice-and-water bath to rapidly reduce the temperature. Refrigerate up to 3 weeks.