Ina's Honey Vanilla Creme Fraiche
Serve this over fresh berries or peach slices, or as a topping for pound cake. This sauce can be made to be either thick or thin; follow the steps below to achieve the consistency you need.
- Servings: 6
Source: Martha Stewart Living, Winter 1990
- 1 pint creme fraiche
- 3 tablespoons honey
- 1/2 teaspoon pure vanilla extract
- 1/2 vanilla bean, split lengthwise and scraped
To make a thin sauce for fresh fruit: In a medium bowl, combine creme fraiche, honey, vanilla extract, and vanilla seeds, and stir to combine; serve.
To make a thick sauce for cakes: In the bowl of an electric mixer fitted with the paddle attachment, combine creme fraiche, honey, vanilla extract, and vanilla seeds. Mix on high speed until mixture is the consistency of whipped cream, about 1 minute.