"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Sucre à la crème Recipe

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This recipe for Sucre à la crème, by , is from Les recettes de la famille Saint-Pierre, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Louise St-Pierre

Category:
Category:

Ingredients:  
Ingredients:  
1 tasse et demie (375 ml) de crème 35 %
3 tasses (750 ml) de cassonade
1/2 tasse (125 ml) de beurre non salé
3 tasses (750 ml) de sucre en poudre

Directions:
Directions:
Graisser un plat pyrex de 8 x 12 et étendez-y une feuille de papier parchemin.
Dans un chaudron, portez le beurre, la cassonade ainsi que la crème à ébullition.
On descend le feu et on continue à faire bouillir pendant 6 minutes.
Retirer du feu.
Ajouter le sucre en poudre et bien mélanger afin d’obtenir un mélange homogène.
Verser dans le plat de pyrex et mettre au réfrigérateur.
Couper en petits morceaux.

 

 

 

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