Crème Fraîche—3 Ingredients But Lots of Effort
Crème Fraîche—3 Ingredients But Lots of Effort is a medium American recipe that serves 4. 250 calories per serving. Recipe by Epicurious on YouTube.
Prep: 22 min | Cook: 9 hrs | Total: 9 hrs 52 min
Cost: $5.05 total, $1.26 per serving
Ingredients
- 2 cups Heavy Cream (full‑fat, chilled)
- 1 cup Buttermilk (room temperature)
- 0.25 teaspoon Salt (kosher or sea salt)
Instructions
Prepare Ingredients
Measure 2 cups heavy cream, 1 cup buttermilk, and ¼ teaspoon salt. Let the buttermilk sit at room temperature while you gather the other items.
Time: PT5M
Combine in Mason Jar
Add the heavy cream, buttermilk, and salt into a clean pint‑size mason jar. Secure the lid tightly and give the jar a few gentle shakes until the mixture is uniform.
Time: PT2M
Sous Vide Cook
Fill a large container with water, attach the sous vide circulator, and set the temperature to 176°F (80°C). Lower the sealed jar into the water bath, ensuring it is fully submerged, and cook for 9 hours.
Time: PT9H
Temperature: 176°F
Rapid Cool Under Cold Water
After the 9‑hour cook, carefully remove the jar with tongs and run it under cold tap water for about 10 minutes to bring the temperature down quickly.
Time: PT10M
Ice Bath Finish
Transfer the jar to an ice bath (a bowl filled with ice and water) for an additional 5 minutes to finish chilling and to prevent any pressure buildup inside the glass.
Time: PT5M
Serve or Store
Open the jar, give the custard a gentle stir, and serve a dollop onto fruit, pancakes, or enjoy straight from the spoon. Refrigerate any leftovers.
Time: PT0M
Nutrition Facts
- Calories
- 250
- Protein
- 2 g
- Carbohydrates
- 5 g
- Fat
- 24 g
- Fiber
- 0 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Dairy
Ingredient Substitutions
- Instead of Heavy Cream: Half‑and‑half, Whole milk (will be less rich)
- Instead of Buttermilk: Milk + 1 tbsp lemon juice or vinegar, Greek yogurt thinned with water
- Instead of Salt: No‑salt substitute not recommended
Equipment Needed
- Mason Jar (pint size)
- Sous Vide Immersion Circulator
- Large Water Bath Container
- Ice Bath Bowl (optional)
- Tongs (optional)
- Thermometer (optional) (optional)
Critical Steps — Do Not Skip
- Ensuring the mason jar lid is sealed completely to avoid pressure buildup.
- Maintaining the sous vide temperature at 176°F for the full 9‑hour period.
- Rapid cooling under cold water and ice bath to prevent the jar from cracking.
Chef Tips from the Video
- For extra vanilla flavor, add a split vanilla bean to the jar before sealing.
- Use a chilled mason jar to reduce the risk of thermal shock.
- Serve with fresh berries and a drizzle of honey for a balanced sweet‑and‑tart finish.
Troubleshooting
Jar lid leaks during cooking.
Check that the lid is screwed on all the way and the rubber seal is clean and undamaged before sealing.
Custard is too runny after cooking.
Ensure the water bath stayed at 176°F for the full 9 hours; a lower temperature or shorter time will result in a looser texture.
Jar cracks or shatters.
Cool the jar quickly under cold water and then in an ice bath before handling; never open a hot jar directly.
Storage
Refrigerator: Store in the sealed mason jar for up to 5 days.
Freezer: Not recommended; texture changes when frozen.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- The custard can be made up to 3 days in advance; keep it refrigerated and give a quick stir before serving.
- If you plan to serve chilled, keep the jar in an ice bucket until ready.
Frequently Asked Questions
What is the cultural significance and history of custard desserts in American cuisine?
Custard has been a staple in American home cooking since the colonial era, originally made with eggs, milk, and sugar. Over time, variations like this creamy buttermilk custard emerged, reflecting the American love for rich, comforting desserts that can be made with pantry staples.
What are traditional regional variations of custard in the United States?
In the South, custard often includes egg yolks and is baked as a flan, while New England favors a simple, stovetop custard called "cream custard." This sous vide version is a modern twist that keeps the classic richness while using low‑and‑slow cooking for a silky texture.
During what occasions is a rich custard like this traditionally served in American culture?
Rich custards are popular at holiday meals, brunches, and family gatherings. They are also served as a comforting dessert after a cold winter day or as a special treat for birthdays and celebrations.
How does this Sous Vide Creamy Buttermilk Custard fit into the broader American dessert tradition?
It reflects the American trend of using modern cooking techniques—like sous vide—to elevate classic comfort foods. The custard retains the familiar buttery flavor while offering a smoother, more consistent texture than traditional stovetop methods.
What are authentic traditional ingredients for American custard versus acceptable substitutes?
Traditional American custard uses whole milk, heavy cream, eggs, and sugar. This recipe swaps eggs for buttermilk to create a lighter, tangy profile, and the heavy cream provides the necessary richness. Substitutes like half‑and‑half or milk with lemon juice can be used, but they will alter the texture and flavor.
What other American dishes pair well with this sous vide custard?
Serve it alongside warm apple pie, fresh berry compote, or as a topping for fluffy pancakes and waffles. It also works beautifully with toasted brioche or a simple shortbread cookie.
What are the most common mistakes to avoid when making Sous Vide Creamy Buttermilk Custard?
Common errors include not sealing the jar tightly, allowing the water bath temperature to drop, and skipping the rapid cooling step, which can cause the glass to crack. Also, over‑shaking the jar can introduce air bubbles that affect the final texture.
Why does this recipe use a sous vide water bath instead of a traditional stovetop method?
Sous vide provides precise temperature control, ensuring the custard cooks evenly at 176°F for the full 9 hours without curdling. This low‑and‑slow method creates a consistently smooth, thick texture that is difficult to achieve on the stovetop.
Can I make this Sous Vide Creamy Buttermilk Custard ahead of time and how should I store it?
Yes, the custard can be prepared up to three days in advance. Keep the sealed mason jar refrigerated; before serving, give it a gentle stir and optionally chill it in an ice bath for a firmer texture.
What does the YouTube channel Epicurious specialize in?
The YouTube channel Epicurious specializes in testing and sharing reliable, well‑researched recipes from a wide range of cuisines, focusing on technique, ingredient science, and approachable home cooking.
How does the YouTube channel Epicurious' approach to modern American desserts differ from other cooking channels?
Epicurious blends classic American dessert traditions with contemporary cooking methods—like sous vide—while emphasizing clear, step‑by‑step instructions and the science behind each technique, setting it apart from channels that rely more on visual flair than detailed explanation.
Last updated: September 1, 2026
