Mexican crema (Crema de Mexicana) from The Gourmet Mexican Kitchen: A Cookbook: Bold Flavors for the Home Chef (page 15) by Shannon Bard

  • buttermilk with active cultures
  • heavy cream
  • Serves : 1 cup (240 ml)

  • EYB Comments

    Allow to rest 12-24 hours, then refrigerate for an additional 12-24 hours.

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

    Allow to rest 12-24 hours, then refrigerate for an additional 12-24 hours.

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