Hi everybody!

I know everyone is sick of the creme fraiche question, but I live in Thailand and have a variation of it.

I can't get creme fraiche, or sour cream or anything much else. Can I use whipping cream, that is literally all that's available.

I'm making the Italian Ham and Spinach tart from Jamie at home, using a local thai veggie instead of spinach. It calls for 500g of creme fraiche - If I can use whipping cream, how much would I use?

Much appreciating anyone who can enlighten me,

Thanks in advance

kye, awesome answer!  You rock!

I love making creme fraiche.  It is so expensive here that it was out of my budget, but in the last year or so since I learned to make it, I'm never without it.

You could give it a try, if it didn't work you wouldn't be out much, and if it does work

Birdymum,

Lactose free crème fraiche:
http://www.food.com/recipe/Lactose-Free … che-326862

Faux crème fraiche:
To make 2 cups of crème fraîche:  Whisk 1 cup (½ pint) of chilled sour cream(or ususal substitute) in a bowl until lightly thickened.  If you wish, let it sit out at room temperature for several hours to thicken and sour a little more.  Refrigerate in a covered container, where it will keep a week or so -- or until it takes on a bitter taste.

Last edited by kye in france (Fri 16 Jul 10 11:52am)