advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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
Ina's Honey Vanilla Creme Fraiche

Source: Martha Stewart Living, Winter 1990

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.

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?

Related Topics