Traditional Quebec recipe: Sucre a la Creme

Ingredients

250mL of 35% cream
1 cup white sugar
1 cup brown sugar
a lump of butter the size of 1/2 an egg
more or less 1/2 teaspoon vanilla extract (the alcohol-free kind, of course)

Method

Boil cream and sugars together until a spoonful dropped in a glass of icy water forms a ball.
Add butter and vanilla.
Remove from heat.
Beat with a wooden spoon until it thickens.
Spread in a greased pan big/small enough to make a ~ 2 cm
thick layer. Chill until firm. Cut into not-too-big pieces.

Yield

A pan of delight.

Notes

Beating the mixture might tire you out. You can help the thickening process by placing the pot in a sink that has some cold water at the bottom.
For baking dessert squares and the like, I learned to line my pans with foil and then oil the foil, so that I later just have to lift the foil out for cutting the food – especially with non-stick pans.
Store your sucre a la crème in the fridge.

 

Photo Attribution: http://commons.wikimedia.org/wiki/File:Sucre_a_la_creme.JPG


 

Comments

this sounds really disgusting i really dont know anybody other than pigs who would eat this!!!!!!!!!!!!!

Location

ontario

Awesome recipe! My family loved it!

Location

Montreal

Hey Hulio from Ontario...your comment is insulting. If you think it doesn't sound good, just don't make it and move on to other recipes. No need to act like a jerk.

Location

Ottawa

This recipe is as close to the way and ingredients remembered from an old family recipe - cannot wait to try it out and see if it tastes as good as remembered. And to Julio - you should really try it.... it is fit for KINGS ant pigs!

Location

Farmingdale NY

UUUGGH!!!! Did not look at my typing .... it should have read ... Fit for KINGS not pigs!!

Location

Farmingdale NY

hahaha hulio cant make it turn right,your a real ontarian,good for nothing,and full of ignorant hate,when done right,this stuff is addictigly good

Location

yellowknife

Hulio, I know it sounds a little gross, but it does taste delicious, it's just really time consuming. Add some chocolate to the mix and it's so much better!

Location

Ontario

My Mamére would make this for us grandchildren when we visited. We didn't get chips or chocolate bars, etc. Not sure why everyone is grossed out - think of Werther's candy - it's pretty much the same taste, just in a softer form. If you cooked it longer than it would be as hard as a candy sucker. As kids we loved it, especially when we would dip her homemade bread covered with her homemade butter into it while it was still warm.

Location

Tyndall

I come from a good old fashion french Canadian family in Ontario....yes, I said it..Ontario. We french speaking Ontarians share all the Quebec customs and such. I grew up with all sorts of traditional meals which have their roots firmly implanted in Quebec. It is my culture after all. A few come to mind...tire de Ste-Catherine, oreilles de Christ, pets de soeur, tourtières, and the delicious "suc a creme" that my mom made all the time. So for anyone saying that ppl from Ontario can't make this recipe well...I beg to differ.

Location

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