Instructions: Combine the heavy cream with sour cream in a jar. Seal the lid and let the cream sit at room temperature for 3 to 4 hours. The cream will thicken.

Refrigerate for up to 1 week. The exact taste, texture, and thickness of the crema will be determined by the quality and age of the creams used.

Note: Low-fat crema doesnt exist. You may try to substitute low-fat or nonfat sour cream ofr low-fat or nonfat yogurt in recipes, and heat to no more than a simmer.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.