TOASTED CUMIN SEED CRèME FRAICHE

Toasted Cumin Seed Crème Fraiche image

Great on tacos, a garnishment for Cuban or Mexican soups...southwestern dishes, etc. Can swap out fraiche with sour cream or yogurt, just a different taste. A spin on Bobby Flay's recipe. Time does not include making the Creme Fraiche...can use store-bought.

Provided by gailanng

Categories Sauces

Time 7m

Yield 1 cup

Number Of Ingredients 5

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Ingredients

1 tablespoon whole cumin seed
1 cup creme fraiche
salt & freshly ground black pepper
2 tablespoons cultured buttermilk, room temperature (at least 75 degrees)
1 cup heavy cream, room temperature (at least 75 degrees)

Steps:

Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the creme fraiche and season with salt and pepper, to taste.
To make creme fraiche: Place buttermilk and heavy cream in a sterilized jar. Shake slightly to combine ingredients. Keep in warm place for 12-36 hours until thickened.
Stir the thickened creme fraiche. Cover and refrigerate for up to 10 days.

Nutrition Facts : Calories 1704.3, Fat 178.3, SaturatedFat 110.3, Cholesterol 656.1, Sodium 295.8, Carbohydrate 20.7, Fiber 0.6, Sugar 5.5, Protein 14.1