Sucre à la crème means Creamy Sugar. Want some yet? This is also a dessert that is extremely popular in my family. Both of my grandmas and my mom used to make it all the time when I was a child. Karl’s grandma makes it too and it’s so delicious, you just can’t stop eating it! I know it’s almost pure sugar so it’s obviously not a everyday thing but if you planning on entertaining for Thanksgiving or even for Christmas, this is the kind of recipe you want to make! It’s easy, quick, you can make it ahead of time AND it freezes quite well.http://www.recettes.qc.ca/recettes/recette.php?id=441
Course: Dessert Yield: 12 servings Prep Time: 5 mins Cook Time: 15 mins
- 3 Cup of brown sugar, pressed
- 1/2 Pound of butter
- 1 (185ml / 6oz) can of evaporated milk (Carnation Brand, if possible)
- 2 1/2 Cup of icing sugar
- In a medium size pot, add butter and brown sugar.
- Let it melt on low heat, whisking constantly.
- When the mixture reaches a boil, add the evaporated milk.
- Bring back to a full boil.
- Let it simmer for 10 minutes while whisking constantly, then take it off of the heat.
- Gradually, incorporate the icing sugar to the mixture with a hand or stand mixer.
- Let the mixture cool for 10 minutes.
- Put wax paper in a 9 inch square pan and let it hang over the sides. Pour the mixture in the pan and let it cool in the fridge overnight.