Crema Mexicana Recipes

CREMA MEXICANA

Crema Mexicana image

Make and share this Crema Mexicana recipe from Food.com.

Provided by appleydapply

Categories Mexican

Time 4h10m

Yield 1 cup

Number Of Ingredients 2

Ingredients

1 cup heavy whipping cream
1/4 cup sour cream

Steps:

Heat the cream on the stovetop until slightly warmer than room temperature. (about 100 degrees with a thermometer).
Remove from heat and whisk in the sour cream.
Pour into a glass jar. Place the lid on top of the jar but don't tighten it. Put the jar in a warm room for at least 4 but up to 12 hours. It will be thickened and you can use it then (especially if using as a sauce in a dish such as enchiladas), or refrigerate for another 4 to 12 hours to thicken even more.

MEXICAN CREMA

Mexican Crema image

An easy Mexican Crema recipe. This recipe originally accompanied Baja Fish Tacos .

Categories Sauce Quick & Easy Lime Sour Cream

Yield Makes 1/2 cup

Number Of Ingredients 3

Ingredients

1/2 cup Mexican sour cream
1/2 tsp finely grated lime zest
2 tsp lime juice

Steps:

Combine all the ingredients and mix well. The cream is ready to use now or it can be stored in a covered container in the refrigerator for up to 2 days.

HOMEMADE MEXICAN CREMA

Homemade Mexican Crema image

Provided by Lourdes Castro

Categories Sauce Milk/Cream Quick & Easy Sour Cream

Yield Makes 2 cups

Number Of Ingredients 3

Ingredients

1 cup sour cream
1 cup heavy cream
1 teaspoon salt

Steps:

Mix
Combine all the ingredients in a bowl, cover with plastic wrap, and set it out at room temperature for 3 hours.
Serve or Store
Transfer to a serving bowl if using right away, or transfer to an airtight container and refrigerate if storing.

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