INGREDIENTS
- 1 cup/240 milliliters heavy cream
- 1 cup/240 milliliters crème fraîche
- ½ cup/110 grams dark brown sugar
- ⅛ teaspoon kosher salt
- 1 tablespoon light, unsulphured molasses (optional)
- 2 teaspoons vanilla extract
- Whipped cream and fresh berries, for serving (optional)
PREPARATION
- In a medium saucepan, combine cream, crème fraîche, brown sugar and salt over medium-high heat. Bring to a simmer, stirring frequently to dissolve sugar.
- Cook at a vigorous simmer until mixture thickens slightly, 5 to 7 minutes.
- Remove from heat and stir in molasses and vanilla. Let sit until mixture has cooled slightly and a skin forms on top, about 20 minutes.
- Stir mixture, then strain through a fine-mesh strainer into a measuring cup with a spout. Pour mixture into ramekins or individual serving bowls.
- Refrigerate, uncovered, until set, at least 3 hours and up to 3 days. Serve with whipped cream and berries, if you like.
