Creme Fraiche

Creme Fraiche (sort of)
    This is a recipe I found in some cookbook somewhere that gave close facsimiles of ingredients we can't get on this side of the ocean. I use it instead of cream or milk in my quiche mixtures and it gives them a most yummy texture. But mostly I use it as a garnish for fresh fruit. You'll never use plain whipped cream again!!

    In a non-metallic bowl (that means plastic, glass or ceramic) place equal parts of 35% (whipping cream) and sour cream, depending on how much you want to make. For instance, I always use 500 ml (one pint) of each.

    It keeps for several weeks in the fridge so if you make more than you can use immediately, don't worry about it, refrigerate it and find a million uses for it. Or make quiche!!

    Whisk it well to make sure it's completely blended, cover your bowl loosely and set in a warmish place over night. Yes, overnight. No, not in the fridge!! I usually set it in my microwave with the door slightly ajar.

    The next morning (actually go for close to 24 hours) remove it from your "warmish" place, whisk it again to blend and refrigerate until you're ready to use it. Because it keeps well, you can make this several days ahead with no problems.

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