Savage’s Sucre a la Crème
4 cups light brown sugar
2 cups heavy cream*
1 cup pecans, walnuts, or almonds slivered
3 tablespoons butter
Fresh strawberries, or other fruit
Author’s Note: This is a sweet no one can resist, and it’s easy to make aboard any boat. The key to this sinful dessert is timing. You must know when to stop boiling the magic mixture. Warning: You may not be able to cut the sucre a la crème into neat little squares. Don’t worry. Anyone with a sweet tooth will devour this delicious, fudgelike dessert, no matter what its shape.
With a wooden spoon, stir the sugar and cream or milk together until it forms a smooth, thick, liquid. Lightly butter the bottom and sides of a large pot that allows room for the liquid to boil and froth. Put pot on a medium-high flame and bring blend to a boil, stirring constantly. Add nuts and keep stirring; mixture will bubble and get thick and frothy. To test for readiness, fill a small bowl with cool water. With the wooden spoon, dribble a few drops of the crème into the water. If it breaks down and spreads, it isn’t ready. Keep boiling and stirring until drops keep their shape in the water. Grease a baking pan with butter. Pour the thick, hot liquid into the pan and gently stir until mixture thickens, not forgetting the area around the pan’s perimeter. Cool until hardened. Cut into pieces; serve with fruit. Bon appetit!
*You can use whole milk or even canned evaporated milk, but the higher the cream content, the better.
