Crème fraîche is a thick, creamy dairy product originating from France. It is made by adding a bacterial culture to heavy cream, which thickens it and gives it a slightly tangy flavor. With a fat content of around 30%, it is richer than sour cream and can be used in both sweet and savory dishes. This versatile ingredient can be used in sauces, soups, and desserts, or simply as a topping for fruits and pastries. Unlike sour cream, crème fraîche can be heated without curdling, making it a popular choice in cooking and baking.