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recipes milk jam creme fraiche
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3.3
(3.33)
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Crème fraîche gives this lighter, faster take on garlicky creamed spinach its bright, tangy flavor.
5.0
(4.8)
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These foolproof, ice-cream-filled choux buns make the perfect dessert for two.
3.7
(3.67)
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This recipe for homemade strawberry milkshakes uses fresh strawberry syrup to deepen flavor and freeze-dried berries for a punch of color.
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(5)
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This oversized crème brûlée is far easier to make than individual ones. The crackly top is created from sugar caramelized with a blowtorch, not a broiler.
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(5)
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Juicy fruit, a pillowy cloud of cream, and shards of crisp meringue come together for the tastiest Eton mess you will ever make.
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This DIY furikake is just five ingredients and you can use it on nearly everything.
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No frills and no fuss. This banana pudding is the real, decadent deal.
4.0
(4.14)
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Sweet, bitter, creamy, and so, so good, milk tea makes for an irresistible base for this bread pudding.
5.0
(4.87)
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Ever wish you could master restaurant-style egg toasts? Well now you can with this salty, smoky, creamy combo.
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The strawberry syrup is perfect for topping ice cream and yogurt or mixing into butter for spreading onto biscuits, pancakes, and French toast.
3.5
(3.47)
Articles
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Culture
Cooking
Here's when you can substitute sour cream, crème fraîche, yogurt, and more.
Rochelle Bilow
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Shopping
For barista-quality clouds of foam at home.
Francesca Krempa
Restaurants
Bartenders are turning out inspired milk punch, going all-in on savory cocktails, and taking the zero-proof movement to new heights. These are the trends that define drinking right now.
Sam Stone
Cooking
Looking to achieve those quintessential seams on your homemade loaf? Right this way...
Bon Appétit Test Kitchen
Cooking
We want one right now and we don't care that it's almost March
Bon Appétit
Videos
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"Looking for a way to spice up your scrambled egg routine during the holidays? Molly Baz from the Test Kitchen is adding crème fraîche to the mix and now we can't go back. Grab your eggs and try this delicious recipe that works for breakfast or lunch.
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Join Carla Music in the Bon Appétit Test Kitchen as she make coffee crème caramel. The flavor inspiration for this recipe was Häagen-Dazs coffee ice cream mixed with burned caramel. Baking the crème caramel in a water bath is key for achieving that barely set, dense, and luscious consistency. And the lemon juice will help prevent your caramel from crystallizing.
Check out the recipe here: https://weightloss-tricks.today/recipe/coffee-creme-caramel
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Cheesemaker Rynn Caputo, founder of Caputo Brothers Creamery, demonstrates how to make fresh and aged stretched cheeses in your own kitchen. Stretched (or "pasta filata") cheeses all begin with a curd - heating, stretching, and augmenting it to produce different consistencies, textures, and flavors. If you've ever wanted to try your hand at homemade cheese, Rynn will get you on your way in no time.
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Join chef Samantha Seneviratne as she makes Ruffled Milk Raspberry Pie. Galatopita, or ruffled milk pie, is a Greek dessert in which phyllo is baked directly into a simple custard. It’s prepared in stages so the top stays buttery and crisp while the bottom turns into a sort of phyllo bread pudding.
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Instead of making our own crème anglaise, we use melted vanilla ice cream (it’s the same thing!). Just make sure you choose an all-natural brand free of stabilizers for the best texture.
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Andrew Chuang, CEO of Xing Fu Tang USA, demonstrates how to make three of the delightful kinds of Taiwanese boba milk served at his stores: Brown Sugar Boba Milk, Ube Boba Milk with Taro Boba, and Matcha Boba Milk with Strawberry Boba.