2 cups fresh strawberries, hulled and cut into ½-inch pieces, divided 1 teaspoon fresh lemon juice 1 cup creme fraiche 1. Combine vanilla seeds, pod, cream, milk, ½ cup sugar and salt in a medium ...

Bring the milk, cream, vanilla bean, and half of the sugar to a boil in a saucepan. Meanwhile, whisk together the yolks and the remaining sugar in a bowl. Gradually stir the hot cream mixture into the ...

Crème fraîche, a cultured heavy cream, is a staple in French cuisine, and is often used in many sauces since unlike many dairy products it does curdle when heated. It is less sour and thicker than U.S ...

Pour the cream, milk, buttermilk, sugar, and vanilla bean into a saucepan, and bring to a simmer over high heat. Remove from heat and whisk in the crème fraîche. Scrape the vanilla bean to remove ...

Add articles to your saved list and come back to them any time. Larger and flakier than a scone, this American-style shortcake is sturdy enough to hold a jammy compote but rich enough to be served as ...

Australian Gourmet Traveller dessert recipe for glazed apples with Calvados crème fraîche When it comes to cooking, all apples (and there are lots of ’em!) aren’t created equal. The glossy green ...

Australian Gourmet Traveller recipe for berry and lemon crème fraîche shortcake. Some think shortcake isn’t shortcake unless it has a biscuit consistency. The ‘shortness’ of the cake actually refers ...

WHEN SEATTLE chef Jim Drohman is staying at his home-away-from-home in Orthez, France, he need not make his own crème fraîche — easy as it is to create the cultured cream that flavors his savory ...

It’s hard to imagine French home cooking without a dollop of creme fraiche, that silky, subtly tart cultured cream that has a way of making food taste better. In France, just about every home cook ...

In a small chilled bowl whip cream until almost stiff Gently fold in the yogurt and vanilla Chill in a covered container at least two hours to allow flavors to blend Store in refrigerator no longer ...