Crème fraîche makes a wonderful topping for fresh fruits, puddings, and other desserts. It is well suited to savory dishes, soups, and casseroles, and adds body to sauces; it can also be served with blintzes, salmon, or caviar. It is favored by cooks because it doesn’t curdle as easily as heavy cream when heated.
The availability of crème fraîche depends on how close you are to where it is produced, but many specialty markets stock it. In France, there is an appreciation of the uniqueness of the crème fraîche made by various artisan producers, just as those who enjoy yogurt appreciate various brands for their unique flavors and textures. Crème fraîche is now also made in the United States by artisan producers.
Crème fraîche, 1 Tbsp (15g)
Total Fat: 5.5g
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.