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#1 2007-01-04 7:43 am
Calling all cooks
I want to try a new recipe. It's for a banana dessert that sounds really good, but it calls for something called creme fraiche. I've looked at a couple of local stores online, and they don't appear to have it. According to a couple of things i've read online, it's really hard to find, and pretty expensive.If i don't find it, is there something i can substitute? This is a cooked on stove and then baked in the oven dessert if that matters.
I was told how to make creme fraiche, but quite frankly, i don't want to invest THAT much time in this dessert.
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#4 2007-01-04 8:20 am
- davic3
- Mac Warrior
- From: the place I just left
- Registered: 2003-12-01
- Posts: 1197
Re: Calling all cooks
"A bartender is just a pharmacist with a limited inventory."
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#5 2007-01-04 8:25 am
Re: Calling all cooks
davic3 wrote:
try here
http://www.igourmet.com/shoppe/prodview … FQodtVIxWA
Thanks. I was actually planning on making it today, but i guess i can wait.
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#7 2007-01-04 10:08 am
- Robert B.
- Reality Deficient
- From: The pit of despair
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Re: Calling all cooks
I have a recipe. I'll get back to you today.
"Evil will always triumph because Good is dumb."
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#8 2007-01-04 10:31 am
- punkgeek
- born of frustration
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Re: Calling all cooks
does the recipe call for the creme fraiche to be cooked? if not, you can substitute sour cream or plain yogurt in it's place.
"I also use lowercase christian when referring to her and people like her. To be Christian, they'd have to follow the example of Christ. These people are so un-Christlike, it's not even funny."
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#9 2007-01-04 10:47 am
- Connemara
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- Registered: 2006-02-13
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Re: Calling all cooks
You can combine 2 cups of heavy cream with 1 oz of buttermilk and let it sit out in a closed container until it thickens, (overnight should do it). Gourmet supermarkets like Wegman's usually have it available, though.
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#10 2007-01-04 10:56 am
- bedstuy
- Archimandrite, Eastern Elite
- From: King Cole Bar, St. Regis Hotel
- Registered: 2003-09-20
- Posts: 13628
Re: Calling all cooks
CRÈME FRAICHE: Combine 1 cup heavy cream with 3 tablespoons buttermilk; cover and let stand at room temperature 12 hours. (If using ultra-pasteurized cream, let stand 24 hours.) Refrigerate up to 1 week.
edit: oops sorry, guess our idea is similar
Last edited by bedstuy (2007-01-04 10:57 am)
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#12 2007-01-04 11:36 am
- bedstuy
- Archimandrite, Eastern Elite
- From: King Cole Bar, St. Regis Hotel
- Registered: 2003-09-20
- Posts: 13628
Re: Calling all cooks
Alien wrote:
justine wrote:
I was told how to make creme fraiche, but quite frankly, i don't want to invest THAT much time in this dessert.
,xtG
.tsooJ
If i don't find it, is there something i can substitute?
So basically the whole thread makes little sense. How much of an investment is a cup of heavy cream and 3 tablespoons of buttermilk?
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#13 2007-01-04 11:44 am
Re: Calling all cooks
You can just use heavy cream in its place. The heaviest kind you can get. I use it as a substitute in all the recipes I have that call for creme fraiche and haven't seen any problems yet.
"Dogs are not our whole lives, but they make our lives whole." - Roger Caras
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#14 2007-01-04 12:06 pm
Re: Calling all cooks
bedstuy wrote:
Alien wrote:
justine wrote:
I was told how to make creme fraiche, but quite frankly, i don't want to invest THAT much time in this dessert.
If i don't find it, is there something i can substitute?
So basically the whole thread makes little sense. How much of an investment is a cup of heavy cream and 3 tablespoons of buttermilk?
I don't think it's much of an investment at all. But I gave her the exact same recipe yesterday, and I am guessing that it is wat inspired the line I quoted.
,xtG
.tsooJ
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#15 2007-01-04 12:13 pm
- Robert B.
- Reality Deficient
- From: The pit of despair
- Registered: 1999-03-09
- Posts: 10269
Re: Calling all cooks
basically, what bedstuy said.
http://www.azcentral.com/home/food/arti … f0927.html
"Evil will always triumph because Good is dumb."
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#16 2007-01-04 1:32 pm
Re: Calling all cooks
Thanks everyone. I think i'd like to try the heavy cream substitution. I wasn't too keen on having something on the sour side go into this dessert anyway. And yes, cooking my own creme fraiche is more than i want to do. I hate to cook, so i really don't want to have to make the ingredients that i need to put into a recipe.
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#18 2007-01-04 5:52 pm
- bedstuy
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- From: King Cole Bar, St. Regis Hotel
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