Overnight Creme Fraiche Recipes
OVERNIGHT CREME BRULEE FRENCH TOAST
Overnight creme brulee french toast is rich and crunchy on the outside. If you want it even sweeter, you can add some whip cream and berries.
Provided by Amy
Categories Breakfast
Time 55m
Number Of Ingredients 14
Steps:
- Mix butter, brown sugar, and maple syrup in a microwave safe bowl, (I use 50% power so that the butter does not pop all over) for 1 minute; take out and stir. Microwave at 50% power for another minute. Stir well.
- (If you prefer you can do this on top of the stove, just cook on medium heat and stir until sugar is dissolved).
- Lightly grease a 9" X 13" pan with butter or cooking spray.
- Spread the butter and brown sugar mixture in the bottom of the pan and place the six pieces of bread in the bottom, in a single layer.
- In a medium bowl, whisk the eggs, half-and-half, vanilla and salt together.
- Mix in orange zest or orange juice if desired. Pour the mixture evenly over the bread.
- Cover and place in the refrigerator overnight or for at least 8 hours.
- Remove the cover, and place the pan in a cold oven.
- Turn heat to 350 degrees F. When the oven reaches the right temperature bake for 20 minutes; take out of the oven.
- Turn the bread over with a large firm spatula; this will coat the other side.
- Cook for 10 more minutes.
- If you like it a little firmer, take it out and turn it one more time, and bake for 5 more minutes.
- Sprinkle cinnamon on top, if desired.
- Serve just the way it is, or you can add whipping cream and berries!
- If you add whip cream, whip the cream just until peaks form.
- Then add powdered sugar and vanilla; mix lightly.
Nutrition Facts : Calories 429 calories, Carbohydrate 50 grams carbohydrates, Cholesterol 206 milligrams cholesterol, Fat 22 grams fat, Fiber 2 grams fiber, Protein 9 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 372 grams sodium, Sugar 39 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
CREME FRAICHE
This is very much like sour cream yet it is softer and has a little more tang. Use it to garnish anything from pies to soup. Try whipping it with a little bit of sugar for tangy whipped cream!
Provided by NEONWILLIE
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Yield 16
Number Of Ingredients 2
Steps:
- Mix together buttermilk and heavy cream. Let sit at room temperature for six to eight hours.
- Cover and refrigerate for at least 24 hours before serving.
Nutrition Facts : Calories 103.4 calories, Carbohydrate 0.9 g, Cholesterol 40.8 mg, Fat 11 g, Protein 0.7 g, SaturatedFat 6.9 g, Sodium 13.3 mg, Sugar 0.1 g
HOMEMADE CREME FRAICHE
Don't worry about the creme fraiche spoiling while sitting on the counter; the acid in the mixture prevents bacterial disease associated with the dairy products. The recipe comes from Emeril Lagasse. Inactive time 12 to 16 hours.
Provided by Barb G.
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 2
Steps:
- In a bowl, combine the cream and buttermilk or lemon juice.
- Cover with a clean kitchen cloth in a warm, draft free place and let sit until thickened, but still pourable consistency, 12 to 16 hours.
- Stir and refrigerate until ready to use.
- (can be refrigerated up to 1 week.).
Nutrition Facts : Calories 833.1, Fat 88.3, SaturatedFat 55, Cholesterol 327.3, Sodium 122, Carbohydrate 8.1, Sugar 1.7, Protein 5.9
HOMEMADE CREME FRAICHE
Use creme fraiche as a substitute for sour cream or as a sophisticated alternative to whipped cream.
Provided by Martha Stewart
Categories Food & Cooking
Number Of Ingredients 2
Steps:
- Pour cream and buttermilk into a 2 1/2-cup jar with a lid. Replace the lid, shake well, and allow mixture to rest at warm room temperature overnight. Refrigerate for at least 24 hours before using; the mixture will reach its optimal thickness after 4 or 5 days.
CHEF JOHN'S CREME FRAICHE
Making creme fraiche is very easy and, once you taste the magic of homemade sour cream, you'll have a hard time not repeating this esoteric exercise. Sure it takes a couple days, but the effort is minimal and the payoff is marvelous.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time P2DT5m
Yield 32
Number Of Ingredients 2
Steps:
- Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) for 24 hours. Stir, screw on lid, and refrigerate for 24 hours before using.
Nutrition Facts : Calories 51.9 calories, Carbohydrate 0.5 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.4 g, SaturatedFat 3.4 g, Sodium 7.1 mg, Sugar 0.1 g
OVERNIGHT CREME FRAICHE
Creme Fraiche has a very tangy taste and a lighter texture than sour cream. You can buy it in stores many places, but if not, just make your own. I like this as a substitute for sour cream in dessert recipes because I think commercial sour cream can add a harsh edge to some of the more delicate pastry items.
Provided by P48422
Categories Very Low Carbs
Time P1DT2m
Yield 3 c.
Number Of Ingredients 2
Steps:
- Whisk together the cream and sour cream until smooth.
- Cover the bowl with cheesecloth or a thin kitchen towel and let sit at room temperature (around 68 degrees) until it thickens.
- This will take at least 12 and up to 24 hours.
- Stir until smooth and refrigerate.
- The creme fraiche will stay fresh for several weeks.
- As it ages it will give off some water liquid.
- Either stir it back into the creme fraiche or spoon it off and discard it.
Nutrition Facts : Calories 903.1, Fat 96.1, SaturatedFat 59.8, Cholesterol 342.9, Sodium 110.8, Carbohydrate 8.3, Sugar 0.3, Protein 6.1
More about "overnight creme fraiche recipes"
14-LAYER HONEY CAKE RECIPE | VERMONT CREAMERY
From vermontcreamery.com
Servings 16Total Time 10 hrs
- Combine sugar, honey, and butter in a medium saucepan and heat on medium-low, whisking occasionally, until butter is melted and sugar is dissolved. Remove from heat and vigorously whisk in eggs until fully incorporated. You want to pour your eggs in a slow, steady stream and whisk constantly to avoid scrambling the eggs.
- Whisk in baking soda until fully combined. Fold in flour, 1/2 cup at a time, using a spatula or wooden spoon. The dough will be very thick and sticky.
- Turn out dough onto a floured surface and divide into 14 equal pieces. Transfer to a sheet of parchment or silpat mat. Cover pieces with a damp towel. Let cool for 5 minutes.
BAREFOOT CONTESSA | OVERNIGHT BELGIAN WAFFLES | RECIPES
From barefootcontessa.com
HOW TO MAKE CRèME FRAîCHE AT HOME | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
STRAWBERRY CHIA OVERNIGHT OATS - NEILS HEALTHY MEALS
From neilshealthymeals.com
5/5 (1)Category BreakfastCuisine InternationalCalories 381 per serving
- In a bowl place the oats, milk, chia seeds, vanilla, honey and crème fraiche. Mix everything together until well combined.
OVERNIGHT RASPBERRY BUNS WITH CRèME FRAîCHE ...
From displacedhousewife.com
Reviews 21Servings 12Cuisine Raspberry Breakfast RollsCategory Breakfast
- Put the yeast and warm buttermilk (or whichever liquid you're using) in the Prep&Cook fitted with the serrated knife kneader. Press P1 and after 30 seconds, add in flour, melted butter, egg yolks, sugar, sea salt and cinnamon and let the Prep&Cook finish mixing. When the kneading has finished, take the dough out of the mixer, knead 10 times to form a nice round ball and return to the Prep&Cook to rest during the warming stage. Without the Prep&Cook: Mix the yeast and buttermilk in a large bowl and let mingle for 5 to 10 minutes. Add in the flour, melted butter, egg yolks, sugar, sea salt and cinnamon and mix until a ball starts to form. Turn out onto a lightly floured surface and knead for about 10 minutes until smooth.
- Swirl 1 tablespoon of oil around a large bowl. Set the dough inside, turning to coat completely with the oil. Cover the bowl with plastic wrap and set in the fridge for at least 12 hours and up to several days.
- To Make the Raspberry Jam, add 3 cups of raspberries, 1/3 cup granulated sugar and 1 tablespoon each lemon juice and zest to a medium-size saucepan. Bring to a boil, mashing the berries with the tip of a wooden spoon. Continue to boil for 6-8 minutes or until when you drag a spoon across the bottom of the pan it leaves a track. Let the jam cool a bit and then transfer to a lidded container and stash in the fridge until ready to assemble and bake your buns.
- When ready to assemble, turn your dough onto a lightly floured surface and shape it into a 18X12-inch rectangle. You may or may not need a rolling pin to nudge it into shape. Smear the raspberry jam over the top, leaving about 1/2 half-inch clean along the longer edges. Sprinkle with 1 cup of brown sugar, 2 teaspoons of cinnamon and then finish with the remaining raspberries. Starting with the long edge farthest from you, start rolling the dough into a log towards you. When you get the end, pinch the dough together to form a seam and roll the seam side underneath. Using a serrated or sharp knife cut 12 buns about 1-inch wide each.
VEGAN CREMA FRESCA AKA VEGAN CREME FRAICHE THIS HEALTHY ...
From thishealthykitchen.com
5/5 (4)Total Time 5 minsCategory Dip, SauceCalories 91 per serving
- Add all the ingredients to a high speed blender, like a Vitamix and process until smooth and creamy. Start with half a cup of water and add more 1-2 tablespoons at a time until desired consistency is reached. (I find half a cup plus two tablespoons to be perfect.)
CREME FRAICHE RECIPE - LOS ANGELES TIMES
From latimes.com
Servings 16Estimated Reading Time 6 minsCategory CONDIMENTSTotal Time 2 mins
- Heat the cream and buttermilk in a saucepan to 100 degrees. Remove the mixture from the heat and pour it into a glass container. Cover with plastic wrap and store in a warm spot for 24 hours, until somewhat thickened.
- Put the creme fraiche in the refrigerator overnight. Take it out of the refrigerator and let it sit in a warm spot for another 24 hours. This will further thicken the creme fraiche.
- Put the creme fraiche back in the refrigerator until ready to use. It will keep for up to 10 days refrigerated.
CREME FRAICHE RECIPE - MASHED.COM
From mashed.com
4.8/5 (12)Calories 208 per servingCategory Condiment
- In a jar or small bowl, combine heavy whipping cream and buttermilk. Stir a few times to combine well. Cover with cheesecloth or a breathable fabric, and set aside in a cool, warm place out of direct sunlight for 24 hours. After 24 hours, creme fraiche should be thick and slightly tangy to taste. Seal and transfer to the fridge.
MARMITE GLAZED MACKEREL RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 4Category Starter
WHAT TO DO WITH LEFTOVER CRèME FRAICHE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Estimated Reading Time 30 secs
TROUT TARTLETS RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 4Category Canapé
PORRIDGE WITH RAISINS AND CREME FRAICHE | RECIPE | CUISINE ...
From cuisinefiend.com
Servings 1Total Time 10 minsCategory Breakfast
GREAT GREENS BLENDER SOUP AND CRèME FRAICHE
From more.ctv.ca
Servings 4Total Time 15 minsCategory Lunch
CREME FRAICHE FROM THE SILVER PALATE COOKBOOK BY JULEE ...
From app.ckbk.com
Category Starter
OVERNIGHT PANCAKE CASSEROLE - RECIPES
From more.ctv.ca
Servings 8Category Breakfast
CRèME FRAîCHE RECIPE | EPICURIOUS
From epicurious.com
3.8/5 (27)Servings 1
CREME FRAICHE - RECIPES | COOKS.COM
From cooks.com
NYE REDUX: VEGAN BLINIS WITH CRèME FRAîCHE + CAVIAR FROM ...
From thechalkboardmag.com
THE DIFFERENCE BETWEEN CRèME FRAîCHE AND SOUR CREAM | FOODAL
From foodal.com
LEMON CRèME FRAîCHE BUDINO - HOUSE & HOME
From houseandhome.com
OVERNIGHT CREME FRAICHE RECIPE - FOOD.COM | RECIPE | CREME ...
From pinterest.nz
RAASIPE | CREME FRAICHE
From raasipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
