Orange Crème Fraîche Recipes

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COFFEE-CARDAMOM FLANS WITH ORANGE CRèME FRAîCHE



Coffee-Cardamom Flans with Orange Crème Fraîche image

Categories     Coffee     Citrus     Egg     Dessert     Bake     Winter     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 9

2 cups sugar
1/3 cup water
1 teaspoon light corn syrup
4 cups whole milk
1/4 cup finely ground espresso beans
1 tablespoon whole green cardamom pods, each cracked slightly
6 large egg yolks
2 large eggs
Orange Crème Fraîche

Steps:

  • Stir 1 cup sugar, 1/3 cup water, and corn syrup in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until caramel is deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 7 minutes. Working quickly, pour caramel into eight 3/4-cup custard cups. Tilt and rotate each cup to coat sides and bottom.
  • Stir milk, ground coffee, cardamom, and 1/2 cup sugar in heavy medium saucepan over medium heat until sugar dissolves and mixture simmers. Remove pan from heat; let mixture steep 1 hour.
  • Preheat oven to 350°F. Whisk egg yolks, whole eggs, and remaining 1/2 cup sugar in large bowl to blend. Return milk mixture to simmer; gradually whisk into egg mixture. Line sieve with several layers of moistened cheesecloth; strain custard into bowl, then divide among caramel-lined cups. Arrange cups in 13x9x2-inch metal baking pan. Pour enough hot water into baking pan to come halfway up sides of cups. Cover pan loosely with foil.
  • Bake flans 20 minutes. Lift foil to allow steam to escape. Replace foil. Bake flans until softly set in center, lifting foil every 10 minutes, about 35 minutes longer. Remove flans from water. Chill flans 4 hours; cover and chill overnight.
  • Run knife around flans. Turn out onto plates. Serve with crème fraîche.

HOMEMADE CREME FRAICHE



Homemade Creme Fraiche image

Don't worry about the creme fraiche spoiling while it's sitting on the counter; the acid in the mixture prevents bacterial disease associated with dairy products.

Provided by Food Network

Time 16h5m

Yield 1 cup

Number Of Ingredients 2

1 cup heavy cream
2 tablespoons buttermilk

Steps:

  • In a bowl, combine the cream and buttermilk. Cover with a clean kitchen cloth in a warm, draft-free place and let sit until thickened, but still a pourable consistency, 12 to 16 hours. Stir and refrigerate until ready to use. (Can be refrigerated for up to 1 week.)

CREME FRAICHE



Creme Fraiche image

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

2 tablespoons buttermilk
2 cups heavy whipping cream

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

FENNEL SOUP WITH ORANGE CRèME FRAîCHE AND CROUTONS



Fennel Soup with Orange Crème Fraîche and Croutons image

Provided by Andrea Albin

Categories     Soup/Stew     Milk/Cream     Blender     Potato     Bake     Vegetarian     Lunch     Orange     Fennel     Leek     Fall     Simmer     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 (first course or light main) servings

Number Of Ingredients 10

1 small leek (white and pale green part only), halved and thinly sliced
3 garlic cloves, finely chopped
1 1/2 teaspoons fennel seeds
5 tablespoons extra-virgin olive oil, divided
1 medium russet (baking) potato
2 medium fennel bulbs, stalks discarded, reserving fronds, and bulb cut into 1/2-inch pieces
5 cups water
1 (8-inch) length of baguette, cut into 1-inch cubes
1/2 cup crème fraîche or sour cream
1 teaspoon grated orange zest

Steps:

  • Preheat oven to 375°F with rack in middle.
  • Wash leek , then cook with garlic, fennel seeds, and 1 teaspoon salt in 3 tablespoons oil in a heavy medium pot over medium-low heat, stirring occasionally, until softened, about 8 minutes.
  • Meanwhile, peel potato and cut into 1/2-inch pieces.
  • Add potato, fennel, and water to leek mixture and simmer, covered, stirring occasionally, until vegetables are very tender, 15 to 20 minutes.
  • Toss bread cubes with remaining 2 tablespoons oil in a shallow baking pan. Bake, stirring once or twice, until crisp and golden brown, 10 to 15 minutes.
  • Purée soup in batches in a blender until smooth (use caution when blending hot liquids). Return to pot and season with salt and pepper.
  • Chop 1 tablespoon fennel fronds and whisk together with crème fraîche and zest.
  • Serve soup with orange crème fraîche and croutons.

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