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2003, Randolph W. Mann, “Snappy Apple”, in “Specialty Crème Brûlées”, in Crème Brûlée, the BonJour Way, San Francisco, Calif.: Silverback Books, Inc., →ISBN, page 31:
If unmolding to serve, turn upside down and simply garnish with a touch of crème fraiche and a sprinkling of cinnamon. […] Then add a small dollop of crème fraiche in the center and sprinkle with cinnamon.
2011, Janet Hurst, “Crème Fraiche”, in “Understanding Cheese”, in Homemade Cheese: Recipes for 50 Cheeses from Artisan Cheesemakers, Minneapolis, Minn.: Voyageur Press, →ISBN, page 29, column 1:
Crème fraiche has been elevated to celebrity status due to the popularity of television cooking shows. […] Many recipes require the addition of crème fraiche, and it is often served as a side garnish or topping.
Crack one egg in to each ramekin, season with a sprinkle of salt and white pepper and add a good spoonful of crème fraiche to cover the egg. You can dot a little more anchovy and allspice butter on top of the crème fraiche if you fancy it, or leave it plain.
