Wednesday, February 2, 2011

Devine Goodness... Sucre a la Creme

WOW! Looks like I missed the boat on this one, Christmas approached very quickly for us and I wasn't quite able to get the recipes up in time for Sucre a La Creme {...and a couple others, tee-hee).

It took me a couple of passes to finally peg down and tweak this recipe until I found {in my mind} the perfect consistency and texture.  The first one was too dry, the second one too grainy, BUT the third was perfectly perfect.

So, with no further adue I present

 Sucre a la Creme.

{Start with nothing but the best...}

1/2 lb. unsalted Butter
1 c. Demura Dark Brown Sugar
1 c. Golden (Brown) Sugar
2 c. Confectioners Sugar
1 c. Whipping Cream (or evaporated milk)
1 tsp. Pure Vanilla

Mix the sugars and cream in a moderate sized saucepan and bring to a boil at LOW setting. Once the sugar and cream starts to boil, add your butter and allow to simmer for 10 minutes stirring regularly to avoid burning it.  After the 10 minutes are up, take the pot off the stove and slowly add the icing sugar mixing with a hand blender on low. Add your vanilla and continue to beat it up.  The longer you beat it up the creamier it will become.  Pour the mixture into a buttered & lined 8 x 8" pan and cut into cubes. Refridgerate it until serving and return any uneaten {YEAH RIGHT!} portion to the fridge to maintain it's form.

I am salivating already - it's soooooo good, yet sooooo bad.  I am a sucker for punishment, but at least it's sweet. That's why we make New Year's resolutions right? 

Eat, Drink & be Merry!

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