Friday, December 05, 2008
Creme Fraiche + Bittersweet Chocolate Pudding Pie
Bittersweet Chocolate Pudding Pie with Creme Fraiche Topping
This gorgeous baby was inspired by the cover of Bon Appetit magazine. I held onto it, petting the cover occasionally, during our move. And finally the occasion arrived to make it: Thanksgiving. Mmmm. It turned out gooey and chocolatey — but not too sweet! — with a good, crunchy crust, despite my lazy use of a prepared chocolate cookie crust from the grocery. Find the recipe here and make it yourself for Christmas. The use of a purchased crust saves time, but I'm sure the DIY version would be even more delish.
What I did do myself, amazingly, was to make the creme fraiche. It was simple, turned out fab, and cost me a fraction of the price. You probably know already that buying creme fraiche can run up to $6 for 4 oz. Yikes.
Purchase 8 ounces (1 cup) of heavy whipping cream and a pint of buttermilk for $3. Pour the whipping cream into a microwave-safe bowl and put into the microwave for one minute (or heat on the stovetop in a small pan to 100º). Add 3 T of the buttermilk and stir to combine. Leave to set on the countertop overnight or up to 48 hours, until thickened. Once it's as thick as yogurt, it needs to be refrigerated until you use it. This makes 1 cup + 3T of creme fraiche and will last up to 3 weeks.
To make more creme fraiche, follow the same process but use the leftover 3T of your already-made creme fraiche instead of the buttermilk. Continue doing it this way and you'll have an unending supply.
This makes me probably a little fatter, but happy!