Fried Egg Dessert

Here's a dessert if you want to have some fun with a 'menu' ... or if you are cooking for that man who loves 'breakfast all day'.

Before we talk about the recipe .....Let's step back into my mother's Mennonite kitchen.

She often had standing on her cupboard a bowl of rich milk from our own cow. There it would sit until it thickened with a slightly sour taste and velvety texuture. I never ate it but when I started dating my husband-to-be we discovered it was a comfort food to him. After that, if my mom knew he was coming, she made sure she greeted him with a bowl of what was called "Dikja Malch" (Thick Milk) Now, hop-skip-jump over land or ocean to the kitchen of a famous French chef. He is preparing Crème Fraiche (pronouced krem fresh) Thick Milk or Crème Fraiche -- what's in a name ?? the transformation of common to gourmet !

Purchasing Crème Fraiche can be expensive but easy to make yourself.
* 2 cups whipping cream
* 2 tbsp buttermilk

1.Heat slightly the 2 cups whipping cream - not more than to 40 C - this makes the cream barely warm.
2.Stir in the buttermilk.
3.Pour into a jar or bowl and cover lightly with plastic wrap and set in a warm place in your kitchen. Don't touch it for 24 hours. It should be thickened and have a slightly sour/nutty taste. For a stronger flavour and firmer texture leave for several more hours. 4. When done, refrigerate. It will keep in the fridge up to a week.

TIP - Crème Fraiche can be whipped (after being chilled in fridge) When whipped with a little sugar and vanilla it makes an amazing dessert topping - it permanently holds it's shape without stabilizers and it is delicious ! Crème Fraiche is used in a variety of recipes, only a 'google' away!

For the fun 'Fried Egg Dessert'

1. Drain a tin of canned peach halves - will be about 1/2 cup of liquid.

2. Mix 1 tsp sugar with 1 tsp cornstarch in a small sauce pan and add the peach liquid - stirring well .

3. Cook, stirring constantly, until mixture clears and thickens.

4. Chill

5. Spoon Creme Fraiche onto a dessert plate. (you could, of course, use plain yoghurt)

6. Carefully place a peach half in the middle.

7. Spoon the peach glaze over the top.

(my husband chuckled when I served him this dessert but thought it needed 'pepper' and suggested that finely grated dark chocolate would do it ! )

***