CRÈME FRAÎCHEA Versatile Cream Sure to Delight

French for “fresh cream,” crème fraîche originated in Normandy and is used lavishly insauces, drizzled over vegetables and spooned on fresh fruit. It is a thickened cream inwhich lactic acids and naturally occurring bacteria have been allowed to slowly develop
into a slightly tangy, nutty flavor and velvety rich texture, ranging from that of sour
cream to almost as solid as room-temperature butter. With its higher fat content, crèmefraîche is ideal for cooking as it won’t separate or curdle under high heat like sour
cream and yogurt.

CRÈME FRAÎCHEFACTS
To make crème fraîche, cream is pasteurized andthen seeded with a starter culture, much the way
yogurt and cheese are made. The cream is then left
until slightly soured and thick.
Crème fraîche is less acidic than buttermilk,
yogurt or sour cream, although in general crèmefraîche and sour cream are interchangeable inrecipes. It is thicker, has a richer flavor, and isless tangy than sour cream.
In France, crème fraîche was traditionally madefrom unpasteurized cream that naturally contained
the right bacteria to thicken it. Since cream ispasteurized in California, crème fraîche is made byadding fermenting agents to cream, such as lemon,with the necessary bacteria.
Crème fraîche will have the fat content of thecream used to make it, typically about 30%, anddoes not contain any added thickeners.

STORAGE & HANDLINGlStore crème fraîche in therefrigerator, which is typically set at38-40°F. Keep it tightly sealed in thecontainer and it will typically keep forup to eight weeks.

l

If separation occurs, gently stir theliquid back into the crème fraîche.

lIf any mold forms on the surfaceof the crème fraîche, discard it
immediately.

For more information about CMAB Foodservice:209.883.6455 (MILK) | businessdevelopment@cmab.net | www.RealCaliforniaMilk.com/Foodservice

FOODSERVICE APPLICATIONS
Back-of-the-HouseCrème fraîche is the ideal flavorful addition for sauces, soups,meats, fish and desserts because it can be boiled and reduced
without curdling. Its tangy flavor and luxurious texture adds
acidity and richness to a wide variety of dishes.
lFor breakfast, serve hot pancakes or warm scones with plentyof crème fraîche. Any omelet is enhanced with a dollop of crèmefraîche. Crème fraîche can be whipped by itself and used as astand-alone topping.

lStir crème fraîche into foods like risotto, soups and creamy
pasta sauces just before serving to add richness, balanced with amildly tangy flavor.

lInclude the appealing flavor of crème fraîche in mashed or au
gratin potatoes.

lGently toss grilled vegetables with a little crème fraîche andseason with coarsely ground pepper.

l

For desserts, whip crème fraîche with a small amount of sugar
and a dash of vanilla and serve chilled on fresh berries or peachshortcakes.

WHAT’S TRENDING
A New Menu Favorite

Restaurant operators are finding
creative ways to showcase crèmefraîche on menus, starting withappetizers. The delicious cheeseis appearing on more cheeseplates and a favorite pairing withcaviar. Another fresh discovery is
as a secret ingredient in macaroni
and cheese.

Added to Beverages

Gourmet coffee shops are adding
crème fraîche to coffee beverages.
It’s also found favor with
mixologists adding it to cocktails.

Front-of-the-HouseCrème fraîche is a delicious topping that adds a burst of flavor toa variety of appetizers, sides and desserts. Operators can impress
patrons by offering crème fraîche alongside sour cream – they’reoften interchangeable as some like the tanginess of sour cream,
while others like the richness of crème fraîche. Crème fraîchecan be spooned over fresh fruit or cooked vegetables and is often
used as a garnish with soups. It can be used anywhere you mightuse sour cream, like over a baked potato or a range of ethnic foods
that favor creamy toppings.

© California Milk Advisory Board. An Instrumentality of the California Department of Food and Agriculture.

For more information about CMAB Foodservice:209.883.6455 (MILK) | businessdevelopment@cmab.net | www.RealCaliforniaMilk.com/Foodservice