Crème fraîche (English pronunciation: / ˌkrɛmˈfrɛʃ /, French pronunciation: [kʁɛm fʁɛʃ] ⓘ, lit. "fresh cream") is a dairy product, a soured cream containing 10–45% butterfat, with a pH of approximately 4.5. [1] It is soured with a bacterial culture. European labeling regulations specify the two ingredients must be cream and
Crème fraîche is made from heavy cream with a splash of buttermilk, while sour cream is typically made from a mixture of heavy cream, vinegar, and milk. Since sour cream is more diluted with liquid ingredients, it has a lower fat content and thinner consistency. The vinegar makes it more acidic, so it’s also noticeably more sour and tangy.
Directions. In a small saucepan, combine the egg, sugar and salt. Whisk in cream. Cook and stir over medium heat until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat; whisk in chocolate chips and vanilla until smooth. Pour into small dessert dishes. Cover and refrigerate, 8 hours or overnight.
From Longman Dictionary of Contemporary English crème de la crème crème de la crème, creme de la creme / ˌkrem də lɑː ˈkrem / noun [singular] BEST the very best of a kind of thing or group of people Oxford and Cambridge are often seen as the crème de la crème of British universities.
the female equivelant of creaming one's self. used to describe a state of extreme sexual excitement.
Synonyms for CRÈME DE LA CRÈME: best, Hall of Fame, cream of the crop, upper crust, choice, nobility, cream, quality; Antonyms of CRÈME DE LA CRÈME: rank and file
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creme de la creme meaning
