I NOW know why there aren't recipes with fromage frais for creamy baked dishes

[greenday]

because they curdle!!!
Argh, really fancied a leeky creamy baked dish but didn't want to use cream. Scoured recipe books and the internet for a suitable recipe.
Couldn't find any but decided to make it up with fromage frais.
Now its in the oven and curdling up!
Sigh!! Serves me right.

Ah, but I have a recipe somewhere for baked cheesecake which uses fromage frais and it is totally yummy and never curdles.

It'll taste ok I'm sure.
There probably isn't enough fat in fromage frais though for this dish,hence curdling.

Thanks for the assurance. I figured too, it would probably look the same in the tummy. So long it tastes ok.
Yes, I've seen cake recipes with fromage frais but not in a cheesy sauce type of dish.

My OH did a romantic meal for me one year with 'Chicken in White wine sauce' he didn't use a recipe and put in the white wine and cream in the pot and same thing - it all curdled!

He'd tried so hard and we did laugh about it, but definitely won't be doing it like that again!

Oh how sweet of him!
Actually, the creamy leeky baked dish turned out to be really yummy despite all the curdling (what an awful sight! It looks like baby's vom!).
Deffo won't be doing it again too.

greenday, maybe if you brought it up to room temp before adding into the dish. Other creams (double, sour, etc) are less likely to curdle if you do this. ......wait brain flash, i have this in a book [runs to bookshelf]

Here it is

" Cooking with Yogurt" (which is close enough)

• whenever possible, stir yogurt rather than beat it or it will separate
• when substituting yogurt for other dairy products acid ingredients like wine, lemon juice or viegar should be reduced to compensate for yogurt's natural tartness. You can counteract the acidity by addigin 1/2tsp baking soda for each cup
• heating yogurt too rapidly or at too high a temperature can cause it to separate into unattractive curds & whey. To prevent it from curdling, try to have yogurt at room temperature before heating it. For foolproof results, "temper" it by stirring in a tablespoon of cornflour per cup of yogurt. Add yogurt near the end of cooking and keep the heat low.

USAUKMum, that is FAB advice. Thanks so much for that. I've copied it down onto my cookbook for many future references.
One question - when you say 'bringing up to room temp', do you mean as opposed to stirring it into the dish when it's cold?

yes, I get it out of the fridge when I start making the dish, so by the time I add it, it is no longer cold.