Golden squash blossom crema (Crema de flores de calabaza) from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 138) by Rick Bayless

  • buttermilk
  • corn on the cob
  • heavy cream
  • epazote
  • zucchini
  • milk
  • chicken broth
  • poblano chiles
  • squash flowers
  • white onions
  • boiling potatoes
  • EYB Comments

    Can substitute parsley for epazote; crème fraîche, sour cream, or yogurt for buttermilk; and whipping cream or crème fraîche for the book's "Thick cream" specified in this recipe. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute parsley for epazote; crème fraîche, sour cream, or yogurt for buttermilk; and whipping cream or crème fraîche for the book's "Thick cream" specified in this recipe. See recipe for variations.

  • JKDLady on August 26, 2015

    I did not add the thick cream and did not think it needed it. I will save a few calories when I can! I did add sliced spinach (one of the variations) to the original recipe and liked the colors. I will definitely make this again when I can find zucchini blossoms.

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