Beurrée de Crème avec Sucre d’Érable (Cream-Soaked White Bread with Maple Sugar)
Author:
photograph by Andr¿aranowski Maple sugar grated from a hard block gives this simple dessert its sweet crunch, and thick, heavy cream gives it its lush pillowiness. In La Beauce, cream tends to be particularly rich; to make regular supermarket cream more substantial, we’ve whipped it a little bit. Put 3/4 cup heavy cream into a medium bowl, and whisk until slightly thickened. Pour 1/4 cup of the cream over each of 4 thick slices of hearty white country bread. Sprinkle 1 tbsp. coarsely grated maple sugar over the cream. Serve immediately. Serves 4.
[ Comment, Edit or Article Submission ]
