Ina Garten Honey Vanilla Crème Fraîche

Ina Garten honey vanilla crème fraîche, easy and quick, came from a dinner party save. Her planned dessert flopped before friends arrived, so she grabbed crème fraîche and stirred in honey with vanilla bean seeds. It became one of her favorite few ingredient sauces.

This one works two ways, thin as a sauce or thick like whipped cream. Stir for a pourable drizzle over summer berries, or whip it on high speed for about 60 seconds until it holds its shape on fruit.

Source: The Barefoot Contessa Cookbook (1999)

Ina Garten Honey Vanilla Crème Fraîche

0.0 from 0 votes

Course: DessertCuisine: American, FrenchDifficulty: Easy

Servings

6

servings

Prep time

5

minutes

Cooking timeminutes

Calories

275

kcal

A rich crème fraîche base sweetened with good honey and flecked with real vanilla bean seeds. Works as a smooth, pourable sauce or whipped thick and creamy.

Ingredients

• 1 pint crème fraîche
  

• 3 tablespoons good honey
  

• 1/2 teaspoon pure vanilla extract
  

• Seeds scraped or squeezed from 1/2 vanilla bean

Directions

• For the sauce: Simply combine the crème fraîche, honey, vanilla extract, and vanilla bean seeds with a spoon until smooth.
• For whipped: Place all the ingredients in the bowl of an electric mixer fitted with the whisk attachment and mix on high speed for about 60 seconds, or until it is as thick as whipped cream.

Tools for this recipe

• KitchenAid Artisan 5-quart stand mixer, Pyrex 3-piece glass mixing bowl set, Madagascar vanilla beans, grade A, 10 pods. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use heavy cream instead of crème fraîche?

Heavy cream will whip up fine, but you lose that tangy flavor that makes this sauce stand out. Crème fraîche has a richness and slight acidity that plain cream can't match. If you can't find it, stir a tablespoon of buttermilk into a cup of heavy cream and let it sit at room temperature overnight.

How long does this keep in the fridge?

The sauce keeps well for 3 to 4 days covered in the refrigerator. If you whipped it thick, it may deflate a bit as it sits. Give it a quick stir or re-whip for 20 seconds before serving.

Can I make this ahead of time?

The thin sauce version works best for making ahead because it holds its texture overnight. The whipped version is better made within a few hours of serving. Keep it cold until you are ready to spoon it over fruit or cake.

Do I really need a vanilla bean?

The vanilla bean seeds add pretty flecks and a deeper flavor than extract alone. If you can't find vanilla beans, double the extract to 1 teaspoon and the sauce will still taste great. You just won't get those little black specks.

What should I serve this with?

Fresh berries and sliced peaches are the best pairing for summer. In cooler months, try it over baked pears or a slice of good pound cake from a bakery. It also works drizzled on warm fruit crisps or cobblers.