35% fat. Small-batch. Cultured slowly until it's thick enough to hold a quenelle but soft enough to stir into a hot pan without breaking. The way crème fraîche should be.
If you've cooked with European crème fraîche before, you know what it should do: thicken a pan sauce without breaking, sit on a galette without weeping, stir into a soup off the heat and disappear.
What we couldn't find in Singapore was that — fresh, at proper fat content, made nearby. So we made it. 35% fat, slow-cultured, glossy enough to spoon, supple enough to fold.
It costs a bit more to make than the supermarket version. That's because there's nothing in it but cream and culture, and we don't ship it from France.
That's the whole list.
1kg pots available on trade order.
Keep refrigerated. Best within 7 days of opening.
Both cultured, both tangy, both ours. But they behave differently in a pan — here's when to reach for which.
| Crème Fraîche | Sour Cream | |
|---|---|---|
| Fat | 35% | ~20% |
| Heat-stable? | Yes — won't break in a pan | No — add off the heat |
| Texture | Glossy, supple, foldable | Thicker, more set |
| Best for | Pasta, sauces, galettes, bakes | Dips, dressings, toppings, baked potatoes |
| Tang | Subtle, nutty | Pronounced, bright |
Egg yolks, pecorino, pasta water, a heaping tablespoon of crème fraîche off the heat. The Roman shape, the modern body.
Dollop a spoon on top before serving. Acidity cuts through the sugar; fat carries the fruit.
Stir a spoon into hot soup off the heat — won't curdle, finishes brighter than cream alone.
S$9.98 a jar, in eleven Little Farms locations and on RedMart.