Sucre à la crème

A timeless tradition in Québec, sucre à la Crème is a creamy and sinfully decadent square made very simply with, as it’s name suggests, sugar and cream. If you haven’t tried sucre à la Crème yet, you are in for a treat! they are delicious with a hot cup of coffee or a glass of milk. 




Combine butter, carnation and brown sugar:  Line an 8″ x 8″ baking dish with parchment paper. Use 2 pieces of paper of about 7.5″ x 12″ to cover all sides of the pyrex mold. Coat the parchment paper with butter. 

Add the brown sugar, unsalted butter & carnation milk in a medium pot.


Bring to a boil: On medium heat, bring to a boil and let simmer 6 minutes. It is important to let simmer exactly 6 minutes. 


Add confectionery sugar & vanilla: Remove the pot from the heat, add vanilla and confectionery sugar. Combine well with hand mixer – about 2 minutes. 


Transfer to moldPlace the mixture in the greased 8×8 8″ x 8″ baking dish. Use a spatula as needed.   


Cool & cut the squares: Let cool for 5 minutes at room temperature. Cut in 20 squares. Let cool completely in the fridge or freezer.

Bon Appétit!



20 squares

brown sugar

2 cups

carnation milk

2/3 cup


1/2 tsp

confectionery sugar & salt

2 cup

unsalted butter

1/3 cup + 1 tsp to coat the mould

Cooking with Kids

Making this recipe with kids?

Ask the child to help by completing step 5.

  • Cool & cut the square


Note: We cannot guarantee any dish is allergen free. 

Nutritional Information