Sucre a la Creme with Pecans

Courtesy of: Maldon
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Servings: 12 squares
Prep: 25 minutes plus an hour for baking!
Cook: 10 minutes
Total Time: 1 hour 35 minutes

Description

Similar in taste to pecan pie without all the crust, these creamy dessert bars will wow your guests. The salty pecans balance out the sweet cream filling to give you a delicious and satisfying dessert. A good alternative to your usual brownie or cookie bar.

Ingredients

  • Oil, for greasing pan
  • 1 1/2 cups/375 ml brown sugar
  • 1 cup/250 ml 35-percent cream
  • 1/2 cup/125 ml sugar
  • 1/2 cup/125 ml maple syrup
  • 1 tablespoon/15 ml butter
  • Pinch salt
  • 1/2 teaspoon/2 ml vanilla extract
  • 1/2 cup/125 ml pecans, toasted and roughly chopped, for garnish
  • Maldon salt, for garnish

Directions

  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. Cool, without stirring, until the thermometer reads 113 degrees F (45 degrees C), about 20 minutes.
  6. Remove the pan from the water bath. 1. 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.
  7. 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.
  8. Pour immediately into the prepared pan and smooth with a spatula.
  9. Garnish with crushed toasted pecans and Maldon salt.
  10. Cover with plastic wrap. Let cool for about 1 hour at room temperature or 30 minutes in the refrigerator.
  11. Remove from the pan and remove from the plastic wrap. Cut into squares. Store in an airtight container