Crema Mexicana
Make you Mexican meal more authentic!
Prep Time4 minutes mins
Total Time4 minutes mins
Course: Condiments
Cuisine: Mexican
Servings: 32 tablespoon
Calories: 36kcal
- 1 cup 35% cream
- 1 cup full fat sour cream See Notes for substitutes
- 1 tsp salt
Mix cream and sour cream and salt together. Cover and let sit at room temperature for at least 3 hours or up to 24 hours.
Serve at room temperature. Will keep refrigerated until the expiration date of the sour cream used.
Season some or all of it with juice of 1 lime (or to consistency desired) or add minced cilantro to taste if desired.
Notes
- To substitute buttermilk or Greek yogurt for the sour cream use 2 tablespoon of buttermilk or plain Greek yogurt per cup of heavy cream. Reduce salt to ½ tsp. Allow mixture to thicken, covered, at room temperature. Note that the thickening process may take 24-48 hours depending on room temperature. Mixture will keep up to 2 weeks in the fridge and may thicken in the fridge. Serve at room temperature.
Nutrition is per Tablespoon using light sour cream.
Calories: 36kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 81mg | Potassium: 21mg | Sugar: 1g | Vitamin A: 133IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg