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Mexican crema or creme fraiche?

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Is there a discernable difference between Mexican Crema and Creme Fraiche?

Other than the price?

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  1. Check out the "crema" section in the link below. I use the cheaper Mexican version in savory dishes---it's not as sour as our sour cream, but not as sweet as creme fraiche. And it won't curdle.

    For pastries, stick with the French.

    Link: http://www.foodsubs.com/Cultmilk.html