Easy Creme Fraiche Recipes

HONEY VANILLA CRèME FRAîCHE

Provided by Ina Garten

Categories dessert

Time 5m

Yield 6 servings

Number Of Ingredients 4

Honey Vanilla Crème Fraîche image

Steps:

This can either be thin like a sauce or thick like whipped cream. For the sauce, simply combine all the ingredients with a spoon. To make it thick, place all the ingredients in the bowl of an electric mixer fitted with the whisk attachment and mix on high speed for about 60 seconds, or until it is as thick as whipped cream.

Ingredients

1 pint crème fraîche
3 tablespoons good honey
1/2 teaspoon pure vanilla extract
Seeds scraped or squeezed from 1/2 vanilla bean

CRèME FRAîCHE PASTA WITH PEAS AND SCALLIONS

Here's an easy weeknight pasta featuring crème fraîche, the richer, slightly less tangy cousin of sour cream. It's combined with Parmesan, lemon zest and starchy pasta cooking water for a sauce that is creamy, velvety and bright. Whole bunches of scallions caramelize until their edges char, lending sweetness and a hint of smoke, while raw scallions add color as a garnish. To preserve the brightness of the peas, throw them in the pasta cooking water at the very end and drain along with the shells. Plan appropriately, and the sauce and scallions can be prepared in the time it takes the pasta to cook.

Provided by Hana Asbrink

Categories dinner, easy, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

Crème Fraîche Pasta With Peas and Scallions image

Steps:

Bring a large pot of salted water to a boil over high heat.
Trim the scallions. Thinly slice 1 or 2 scallions on the diagonal and set aside for garnish. Cut the remaining scallions into 1/2-inch-long pieces.
In a large cast-iron skillet, heat 2 tablespoons oil over medium-high. Add the 1/2-inch scallion pieces, season generously with salt and pepper, and cook, stirring occasionally, until scallions start to caramelize, soften and brown in spots, about 6 to 8 minutes. Set aside.
Once the water comes to a boil, add the pasta and reduce the heat to medium-high. Cook until al dente according to package instructions. Reserve 1 cup of the pasta water.
While the pasta cooks, prepare the sauce: In a large bowl, add the remaining 1 tablespoon oil, the Parmesan, crème fraîche and lemon zest; mix to combine. Stir in 1/2 cup of the hot reserved pasta water until the sauce is smooth. Season with salt and pepper and stir in the charred scallions.
When the pasta is done, add the peas to the water and turn off the heat. Immediately drain the pasta and peas together, and add them to the sauce in the large bowl. Toss thoroughly to combine, adding more reserved pasta water as desired to loosen the sauce to a silky texture. Season to taste.
Serve immediately. Divide among bowls and top with more pepper and reserved sliced scallions. Serve with the lemon wedges, for squeezing on top.

Ingredients

Kosher salt and black pepper
3 bunches scallions (about 12 ounces)
3 tablespoons extra-virgin olive oil
1 pound medium shells pasta
1 cup finely grated Parmesan
3/4 cup crème fraîche
1 lemon, zested (about 2 teaspoons zest), then quartered
1 cup frozen peas

CREME FRAICHE

This is very much like sour cream yet it is softer and has a little more tang. Use it to garnish anything from pies to soup. Try whipping it with a little bit of sugar for tangy whipped cream!

Provided by NEONWILLIE

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes

Yield 16

Number Of Ingredients 2

Creme Fraiche image

Steps:

Mix together buttermilk and heavy cream. Let sit at room temperature for six to eight hours.
Cover and refrigerate for at least 24 hours before serving.

Nutrition Facts : Calories 103.4 calories, Carbohydrate 0.9 g, Cholesterol 40.8 mg, Fat 11 g, Protein 0.7 g, SaturatedFat 6.9 g, Sodium 13.3 mg, Sugar 0.1 g

Ingredients

2 tablespoons buttermilk
2 cups heavy whipping cream

CHEF JOHN'S CREME FRAICHE

Making creme fraiche is very easy and, once you taste the magic of homemade sour cream, you'll have a hard time not repeating this esoteric exercise. Sure it takes a couple days, but the effort is minimal and the payoff is marvelous.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time P2DT5m

Yield 32

Number Of Ingredients 2

Chef John's Creme Fraiche image

Steps:

Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) for 24 hours. Stir, screw on lid, and refrigerate for 24 hours before using.

Nutrition Facts : Calories 51.9 calories, Carbohydrate 0.5 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.4 g, SaturatedFat 3.4 g, Sodium 7.1 mg, Sugar 0.1 g

Ingredients

2 cups heavy cream
3 tablespoons cultured buttermilk

HOMEMADE CREME FRAICHE

Don't worry about the creme fraiche spoiling while it's sitting on the counter; the acid in the mixture prevents bacterial disease associated with dairy products.

Provided by Food Network

Time 16h5m

Yield 1 cup

Number Of Ingredients 2

Homemade Creme Fraiche image

Steps:

In a bowl, combine the cream and buttermilk. Cover with a clean kitchen cloth in a warm, draft-free place and let sit until thickened, but still a pourable consistency, 12 to 16 hours. Stir and refrigerate until ready to use. (Can be refrigerated for up to 1 week.)

Ingredients

1 cup heavy cream
2 tablespoons buttermilk