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Sucre à crème redux

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Was just going to repost this when I discovered that WordPress doesn’t exactly encourage reposting. So instead I’ll copy and briefly update.

I once again tried my non-traditional approach to the traditional French Canadian Christmas dessert, sucre à crème.

That was using the following recipe, which is much less laborious than is typical:

From Canada:

1 cup white sugar
1 cup brown sugar
1 cup heavy cream

  1. In a large microwave-safe bowl, stir together the white sugar, brown sugar and cream. Cook at full power for 10 minutes, stirring twice. Let stand for 5 minutes.
  2. Use an electric mixer on low speed to beat the mixture for 4 minutes. Pour into a buttered 8 inch square glass baking dish. Refrigerate for 1 hour or until firm. Cut into squares when set.

I again cooked it for 9 minutes instead of 10, but this year I did manage to beat it on low speed for the full 4 minutes recommended. (I have no idea why that didn’t work last year.)

The results definitely seem creamier this year this they were last, when I found it a bit more crumbly than seemed ideal.

Of course, taste is never an issue when you’re talking sugar, sugar, and cream. It’s good! I’ll once again be sharing some with coworkers, to save us from the fate of eating the entire batch…

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