Crema
Recipe from Cooking with Too Hot Tamales,
by Mary Sue Milliken and Susan Feniger (William Morrow, 1997)


Makes 2 cups

Whisk the cream and the buttermilk together in a bowl.
Cover and set in a warm place (a gas oven with just the heat
from the pilot light is fine) for 8 hours.

Crema may be kept in the refrigerator for as long as a week.



Main Menu | Recipe Search | Newsgroups | Rumbles & Murmurs | Culinary Careers
QuickMeals | Secret Ingredients | Help Wanteds | Archives | Feedback


Copyright 1998 StarChefs. All rights reserved.