Rather than using milk in the base I tried creme fraiche.

Heavy cream or creme fraiche is good passed around with this, too.

Only a creme brulee with a burned top fell short.

"People eat creme brulee all the time, but they have never seen someone actually burn the top," he said.

She then hugs him and he says he'll make her a creme brulee.

Why are three young men from southern Italy serving creme brulee?

Stir in the creme fraiche and bring to a boil.

I loved the creme brulee, but tonight, even it has rivals.

Still, you can't help expecting a $16 creme brulee to dance across the table.

Beat in the creme fraiche and sugar until well blended.

Note: This is good with whipped cream or creme fraiche.

Even the creme brulee rides in on a half a coconut.

Stir in the creme fraiche, season it with salt and pepper.

Homemade creme fraiche will keep for about 10 days in the refrigerator.

It is also good with a dollop of creme fraiche.

Top each with a dollop of creme fraiche and serve.

If desired, each serving can be topped with creme fraiche.

This dish is best served at room temperature with creme fraiche.

Cut into wedges and serve with creme fraiche if desired.

Over moderate heat, stir the creme fraiche into the mushrooms.

By the early 18th century, there were recipes for creme brulee ice cream.

Reduce fish stock by a third, add creme fraiche and let it simmer for a few minutes.

The young man likes to drink sugary green creme de menthe.

The flavors are framed by a small cloud of creme fraiche.

Serve these dishes warm with creme fraiche passed separately at the table.