1936 Sucre À La Crème Recipe - Recettes du Québec

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream adds richness while reducing dairy.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed.

butter

🥗Healthier: margarine

💰Cheaper: oil

Margarine provides similar texture.

chopped nuts

🥗Healthier: seeds

💰Cheaper: omit

Seeds can add crunch without allergens.

Put heavy cream into a pot over low heat.

Add white sugar and maple syrup to the pot.

Stir until the sugars dissolve into the cream.

Turn up the heat and bring the mixture to a boil until it reaches 236 degrees Fahrenheit.

Remove from heat and let it cool until it reaches 110 degrees Fahrenheit without stirring.

Use an electric mixer to mix the cooled mixture until it lightens in color and becomes less glossy.

Pour the mixture into a buttered and parchment-lined loaf pan.

Score the top of the mixture with a knife before it hardens.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens