TV Season 12: Bayless' Best Ever Mexico City/

Mexican-Style Thick Cream

Servings: 1cup


  • 1cup (heavy) whipping cream
  • 1/4cup good-quality commercial sour cream with active cultures OR 2 tablespoons buttermilk with active cultures


In a small saucepan, heat the cream just long enough to take the chill off—to bring it to body temperature.  If you have ready access to a low-range instant-read thermometer, it should be about 100 degrees.  Off the heat, whisk in the sour cream and pour into a glass jar.  Set the lid on the jar (but don’t tighten it), then place the jar in a warmish place (it shouldn’t be over 90 degrees).  After 12 hours, the cream should be noticeably thicker. Refrigerate (you can tighten the lid now) for at least 4 hours to complete the thickening. Crema will last for at least a week in the refrigerator.

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