I had never before done crème fraîche and although I was nervous to make it as I am with all fermented foods, it was pretty straight forward to make. Mine cultured for 36 hours as it is pretty humid here, and the cream thickened quite a lot. Since I was making this to accompany a dessert, I naturally assumed that this cream would be a bit sweet, forgetting of course that it is fermented with buttermilk so it does taste a bit sour.
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Dulce de Leche Crème Brûlée
Considering that I was, to my surprise, fairly successful in making the classic crème brûlées last time, I thought that I would be a little fancy and attempt the dulce de leche crème brûlée. Dulce de leche consists in sweet milk which can be obtained by caramelizing sugar in milk. I made the classic vanilla crème brûlée several months ago and sadly I had forgotten how delicious it was. I dare say, however, that this caramelized version is my favorite of the two.
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Classic Vanilla Crème Brûlée
Having never really tasted crème brûlée and evidently having never made them, I was excited to try this recipe.
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Gingerbread Cream Pie
It had been some time since I had made a pie, so I decided to try this recipe for a gingerbread cream pie, mostly because it sounded so scrumptious! I did not have any problems make the dough or the filling and everything seemed to be going as planned. I left the filling to set overnight and prepared the topping only the following day. The filling was delicious and the topping was just as tasty.
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Valerie 