Sucre A La Creme With Maldon Salt And Pecans
Serves: 2
Floy Nolan
1 January 1970
Based on User reviews:
56
Spice
47
Sweetness
43
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1.5 cups
Brown Sugar (/375 ml)250 ml
Cream (35-percent)125 ml
Sugar125 ml
Maple Syrup15 ml
Butter2 ml
Vanilla ExtractDirections:
1
Line an 8-inch (20-cm) square pan with plastic wrap and lightly oil
2
In a saucepan, combine the brown sugar, cream, sugar, maple syrup, butter and salt and bring to a boil, stirring with a wooden spoon to dissolve the sugar
3
Attach a candy thermometer in the center of the pan and simmer over medium heat without stirring until the thermometer reads 237 degrees F (114 degrees C)
4
Add the vanilla extract without stirring
5
Place the pan in a cold water bath
6
Cool, without stirring, until the thermometer reads 113 degrees F (45 degrees C), about 20 minutes
7
Remove the pan from the water bath
8
Using an electric mixer or a wooden spoon, stir vigorously until the mixture begins to lighten in color and become creamy, 2 to 3 minutes
9
Please note that if you whip too much, the sugar and cream mixture will harden before you have time to pour it into the pan
10
Pour immediately into the prepared pan and smooth with a spatula
11
Garnish with crushed toasted pecans and Maldon salt
12
Cover with plastic wrap
13
Let cool for about 1 hour at room temperature or 30 minutes in the refrigerator
14
Remove from the pan and remove from the plastic wrap
15
Cut into squares
16
Store in an airtight container