Crème fraîche is a cultured cream, traditionally associated with France, made by fermenting cream with lactic cultures. It has a thick, silky texture and a mild tang with a rich, slightly nutty flavor. Cooks use it in sauces and soups, stir it into warm dishes, or serve it with fruit and desserts; unlike many sour creams, it is less likely to split when heated. Its roots in French dairy traditions have helped make it a popular ingredient in kitchens around the world.