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Skip the tub at the store and make this two-ingredient, tangy, creamy Sous Vide Crème Fraîche, to top your sweet and savoury dishes.
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Sous Vide Crème Fraîche

Skip the tub at the store and make this two-ingredient, tangy, creamy Sous Vide Crème Fraîche, to top your sweet and savoury dishes.
Course Condiment
Cuisine French
Keyword creme fraiche, sous vide
Prep Time 7 minutes
Cook Time 12 hours
Servings 6
Author i sugar coat it!

Ingredients

Dairy version:

  • 200 milliliters 35% whipping cream
  • 20 milliliters buttermilk or sour cream

Non-dairy version:

  • 200 milliliters coconut cream
  • 20 milliliters lime or lemon juice freshly squeezed

Instructions

  • Add water to a heavy-duty pot, attach your immersion cooker and heat water bath to 35ºC/95ºF.
  • Add the whipping cream and buttermilk or coconut cream and citrus juice to a canning jar, seal and add to heated water. Cook for 8-12 hours. (I usually check the consistency around the eighth hour and continue cooking up to 12 hours, if needed)
  • Remove from water bath when time is up and place on a towel on a counter to cool. While cooling, prepare a water bath (ice and cold water) and submerge the jar to cool further. If cooking in a bag, transfer to the ice bath immediately, as there is no risk of a jar cracking. Transfer to the refrigerator overnight. Enjoy! (this will keep for up to 3 weeks, refrigerated)