Serve this along with our recipe for Maple Syrup Pie.
Why This Recipe Works
Crème fraîche is a thickened cream traditionally made in France from unpasteurized heavy cream. The good bacteria in the cream, when left at room temperature to culture, will thicken the cream naturally to an almost spreadable consistency. Here in the US, heavy cream available in supermarkets has been pasteurized (for safety reasons.) Using organic pasteurized heavy cream, in combination with a small amount of buttermilk, will ensure your crème fraîche will thicken to the proper texture. Ultra pasteurized cream has been heated to kill bacteria for longer shelf life, and won’t work in this recipe.