Caraway Crema

Yield 1 pt.


  • 3 tbsp. caraway seed (toasted)
  • 1 tbsp. shallot (minced)
  • 2 ½ cup heavy cream (1/2 cup reserved)
  • 2 cup sour cream



  • Gather all ingredients
  • In a sauté pan; toast caraway seed over high heat, moving continuously until fragrant
  • Add shallot and heavy cream, bring to a boil
  • Simmer until reduced to 1 cup
  • Strain and cool
  • Combine sour cream and reserved heavy cream in a bowl
  • Add reduced cream and mix until smooth
  • Using a spatula, transfer crema into an appropriate container
  • Label, date and store on proper shelf in refridgerator