Homemade thick cream (Crema espesa) from Authentic Mexican, 20th Anniversary Edition: Regional Cooking from the Heart of Mexico by Rick Bayless and Deann Groen Bayless

  • buttermilk
  • whipping cream

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

  • billcranecos on August 10, 2020

    There's an aspect to making this that is like a science experiment. I assembled the ingredients in a jar a let it sit in my closed garage (in the summer) for about 20 hours. This produces a very thick and slighty tangy cream which I used for two recipes in the book (Fresh corn chowder with roasted peppers (5 stars!) & Roasted peppers with onion and herbs (also good)). I'd make this again when called for.

  • Allegra on April 20, 2013

    After sitting in the oven with the pilot light on for 24 hours, this cream had a nice and mild tang to it and was thickened but thin enough to drizzle; just like real crema. I used the whipping cream called for, and at 33% milk fat, it was far too rich for my tastes, and too extravegant to use an excess of. I would like to try this recipe with coffee cream (18%) or even half-and-half to see if it would work at all. I left the jar out on the counter in the sunshine for a couple of hours a few days after making this, and it ripened even further and thickened to a near-solid consistency. Thinning with milk helped and it was even tangier and more delicious than before, so I guess that it would benefit from a lengthier initial ferment time. For someone who can't get crema with any regularity, this recipe is a lifesaver.

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