Sucre à Crême

And to top it all off...

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Peter
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Sucre à Crême

Post by Peter » Thu Dec 28, 2006 1:02 pm

Sorry, I forgot to post this before Christmas. It's a traditional addition to a holiday dinner here but definitely not for those watching their diets!

Pronounced s'c à crême, it is simply equal parts heavy cream and brown sugar heated to boiling and simmered for about 20 minutes, then cooled for serving. Usually it is poured over plain white cake or cupcakes.
Kind of makes your teeth hurt just to think about it. :lol: :lol:
Peter
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The older I get; the better I was.

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