Sucre A La Creme With Maldon Salt And Pecans

1. 1

   Line an 8-inch (20-cm) square pan with plastic wrap and lightly oil.

2. 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. 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. 4

   Add the vanilla extract without stirring. Place the pan in a cold water bath. Cool, without stirring, until the thermometer reads 113 degrees F (45 degrees C), about 20 minutes. Remove the pan from the water bath.

5. 5

   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. 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.

6. 6

   Pour immediately into the prepared pan and smooth with a spatula. Garnish with crushed toasted pecans and Maldon salt.

7. 7

   Cover with plastic wrap. Let cool for about 1 hour at room temperature or 30 minutes in the refrigerator. Remove from the pan and remove from the plastic wrap. Cut into squares. Store in an airtight container.

* Per serving · 4 servings · Values may vary.