“Creme fraiche, (properly spelled “crème fraiche”), is a cultured cream, meaning it has been soured and thickened with live bacterial culture. Compared to sour cream it has a lower water content and a higher fat content. It has a nutty, tangy flavor that lends a little acidity to any dish.” “Because of its high fat content, creme fraiche does not curdle when boiled, which makes it ideal to use as a thickener in sauces and soups. Creme is also used as a finishing touch for sauces and soups, or spooned over fruit or warm desserts such as cobblers.”