Crème épaisse

Crème épaisse is a thick French cream with a high fat content, characterized by a mildly sour taste and a firm, creamy consistency. Its texture is similar to crème fraîche, but it tends to be richer and less acidic. It is used in both hot and cold cooking, in sauces, soups, quiches, cakes, and desserts. Unlike regular cream, it does not curdle when heated, making it ideal for cooking. It can also be whipped into a firm foam. It is a staple ingredient of French haute cuisine and lends dishes a rich, full-bodied flavor.