Sucre à la crème

Achingly sweet and decadent. Simple ingredient list, but a bit finicky, just keep trying if you mess it up, even failures are tasty.

1 cup 35% cream
1 cup white sugar
1 1/2 cup brown sugar
1 tea spoon vanilla extract
pinch of salt

Optional :
1/2 cup to 1 cup toasted walnuts.


1. Line a square mold (8 inch) with parchment paper to that paper extrude on two sides. Butter the other two sides.
In a large, thick bottom pot, combine the cream, sugars and salt. Insert a candy thermometer making sure it’s not touching the sides or bottom.

2. Stir until the sugar and cream combine. Then put that spoon away. Using a wet pastry brush remove as much of the sugar crystals from the side of the pot as possible. Turn the heat on medium until the mixture reaches 237F. Absolutely no stirring.

3. Once it has reached temperature, remove from heat. Add the vanilla, without stirring. Gently lower the entire pot into a bowl of lukewarm water. try to keep it as level as possible so you don’t contaminate the syrup with the crystal along the edges. Allow to cool to 110F.

4. Using a wooden spoon, stir the hell out of the cooled syrup. It will look like thick caramel at first and get harder to mix as you go. You want it to lighten and loose it’s shine but not “clump” on your spoon. This is the part that takes practice and some muscle. Overstir and it will turn too hard. Understir and it will not set properly (but will be tasty on toast). If using the walnuts, fold them in at this stage.

As soon as the color change, pour/spoon into the prepared mold and even as best as possible.

5. Fold the parchment paper back over the surface and allow to cool for at least 30 minutes in the fridge. Remove from mold (the parchment paper will help) and cut into small squares. Keep in a sealed container in the fridge. The squares can also be frozen.


3 responses to “Sucre à la crème

  1. Ema Jones

    Can I use coconut sugar instead of brown sugar?

    • I have never used it so I cannot really say. The brown sugar in the recipe adds a nice caramel taste, from the molasses, so if the coconut sugar melts/caramelizes well it should work? Let me know if you do try it!

      • Ema Jones

        Coconut sugar has coarse structure and takes time to blend well. I will melt it first, not an issue. I love coconut flavor actually 😛

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