CREMA MEXICANA
Steps:
- In a small saucepan, heat the cream just long enough to take the chill off - to bring it to body temperature. If you have ready access to a low-range instant-read thermometer, it should be about 100 degrees. Off the heat, whisk in the sour cream and pour into a glass jar. Set the lid on the jar (but don't tighten it), then place the jar in a warmish place (it shouldn't be over 90 degrees). After 12 hours, the cream should be noticeably thicker. Refrigerate (you can tighten the lid now) for at least 4 hours (overnight would be better) to complete the thickening. Crema will last for at least a week in the refrigerator.
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Marco Luna
[email protected]I love this recipe! It's so easy to make and it's always a hit with my guests.
Hena Yasmin
[email protected]This is a great basic recipe for Crema Mexicana. It's easy to make and it tastes great.
Mullet
[email protected]I've been making this Crema Mexicana for years and it's always a hit. It's the perfect topping for any Mexican dish.
Teddy Bush
[email protected]This recipe is a lifesaver! I used to spend so much time making Crema Mexicana from scratch. Now I just use this recipe and it's perfect every time.
Mojibor Dhali
[email protected]I'm so glad I found this recipe. It's the perfect way to add a creamy, flavorful touch to my Mexican dishes.
Rashid Rashid
[email protected]This is a great recipe for beginners. It's so easy to follow and the results are always delicious.
Todius Nkumbirwe
[email protected]I love the versatility of this recipe. I've used it as a topping for enchiladas, tacos, and burritos. It's also great as a dip for chips.
Aakayla Harris
[email protected]This recipe is a game-changer! I used to buy Crema Mexicana from the store, but now I make it myself all the time. It's so much better and it's so easy to make.
Esther Arroyo
[email protected]I've tried other recipes for Crema Mexicana, but this one is by far the best. It's so creamy and flavorful.
Iyoboise Anegbode
[email protected]This is my go-to recipe for Crema Mexicana. It's always perfect.
Samir c. Thapa
[email protected]I love this recipe! It's so easy to make and it's always a hit with my family and friends.
Md. Erfan
[email protected]This is a great recipe for a quick and easy topping for Mexican dishes. I used it on my tacos and it was delicious.
Dakany Sekanujjugo
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of sour cream. But I'm so glad I did! This Crema Mexicana was amazing. It was creamy, flavorful, and the perfect topping for my enchiladas.
Danna Serrano
[email protected]This was my first time making Crema Mexicana and it turned out great! I followed the recipe exactly and it was perfect. I will definitely be making this again.
MdNaim Raj
[email protected]I'm not usually a fan of sour cream, but this Crema Mexicana was surprisingly good. It was creamy and flavorful, and I loved the hint of sweetness from the evaporated milk.
Sarie Correia
[email protected]This recipe is a keeper! The Crema Mexicana was so easy to make and turned out perfectly. I used it as a topping for my tacos and it was delicious.
Shien Rana
[email protected]I've made this Crema Mexicana several times now and it's always a crowd-pleaser. It's so versatile and can be used as a topping for enchiladas, tacos, burritos, or even just as a dip with chips.
Bentleigh Cornell
[email protected]This Crema Mexicana was a hit at my dinner party! It was so easy to make and so delicious. I loved the creamy texture and subtle sweetness. It was the perfect complement to my enchiladas.