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January 2011 Moms
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XP Using Creme Fraiche

freeatlast2014freeatlast2014 member
in January 2011 Moms
Hi ladies! Quick cooking/baking question:I'm making a trifle (recipe from Better Homes and Gardens holiday mag). It's chocolate pudding, caramel, whipped cream, and creme fraiche. I've looked in 4 food stores and can't find it. Would you just omit that layer, use sour cream, or keep searching?Thanks! 
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Re: XP Using Creme Fraiche

  • SweetHurricaneSweetHurricane member

    You could try making it:

    https://homecooking.about.com/cs/atozfoodindex/ht/creme_fraiche.htm

    I'm lazy and I'd probably just leave it out.

    Have you tried a store like Whole Foods or Fresh Market?

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  • MarSamWhitneyMarSamWhitney member

    I bet you could leave it out, because the other ingridients sound delish.

    I'm anxious to hear how your dinner goes!!



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  • freeatlast2014freeatlast2014 member
    imageSweetHurricane:

    You could try making it:

    https://homecooking.about.com/cs/atozfoodindex/ht/creme_fraiche.htm

    I'm lazy and I'd probably just leave it out.

    Have you tried a store like Whole Foods or Fresh Market?

    I don't have time to make it. I could try Trader Joe's - maybe I'll just give them a call. Whole Foods is kind of far (although I could have been there and back 10 times after all the time I spent in 4 grocery stores throughout town). Thanks - let me keep searching. All else fails that layer is out.
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  • freeatlast2014freeatlast2014 member

    Trader Joe's has it!! Whoot whoot!!

     As soon as my cousin comes over I'm running out to get it. Yippee!! Thanks SH!!

    And Marsam - if I don't do something drastic to my hubby before my dinner it'll be a miracle!

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  • broccolitreebroccolitree

    sub sour cream or find a different recipe for chocolate & caramel trifles.  Eff making special trips for randomass specialty ingredients, seriously.

    (unless it involves an olive bar.  I'm ALL the f*ck over an olive bar).

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  • freeatlast2014freeatlast2014 member
    imagebroccolitree:

    sub sour cream or find a different recipe for chocolate & caramel trifles.  Eff making special trips for randomass specialty ingredients, seriously.

    (unless it involves an olive bar.  I'm ALL the f*ck over an olive bar).

    I finally found it - and when I tasted it I was like "Really? I hunted this down? I should have just made more whipped cream in it's place!" We'll see how it tastes tonight.

    Also, I had to make the caramel layer twice cause I effed that up too! NEVER AGAIN! 

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  • broccolitreebroccolitree

    Aw, don't blame caramel.  It's my favorite to make!

    This is the recipe you used, right? https://www.bhg.com/recipe/chocolate/chocolate-caramel-trifle/ I'm going to venture a guess that you got seed crystals and it wound up grainy... the recipe doesn't include any corn syrup.  I know corn syrup makes people freak, but table sugar is all sucrose, which forms crystals when it bonds with itself.  Fructose is a liquid when it bonds with itself, but it can also prevent bonds with sucrose, so all you have to do to make caramel brainless is add like half a tbsp of corn syrup per cup of sugar and you're golden.  caramel pun.

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