MARTHASTEWART.COM

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.
Martha Stewart Living, Winter 1990
  • Yield Serves 6
Add to Shopping List

Ingredients

  • 1 pint creme fraiche
  • 3 tablespoons honey
  • 1/2 teaspoon pure vanilla extract
  • 1/2 vanilla bean, split lengthwise and scraped

Directions

  1. 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.

  2. 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.

Recipe Reviews

Reviews (2)

  • MaryCarel
    28 Dec, 2009

    The simple recipe for making your own is under Homemade Creme Fraiche

  • choux
    22 Jul, 2008

    Where is the very simple recipe for making the creme fraiche?

Save to your Collections

Sorry for the inconvenience! Saving is temporarily unavailable as we work through a few kinks in our new recipe design (we hope you like it!). Don't worry, your collections are safe and you'll be able to save recipes again very soon.

Review this Recipe

Reviewing recipes is temporarily unavailable as we work through a few kinks in our new recipe design. You'll be able to comment again soon. Sorry for the inconvenience!