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Source : Jean Soulard, Chef exécutif, Le Château Frontenac
Ingredient- 1 unbaked pie shell
- 1 cup of brown sugar
- 1 cup of sugar
- 1 cup heavy cream (35%)
- 1 cup corn syrup
- 5 ounces of concentrated sweetened milk
Direction- Boil the brown sugar, Sugar and the cream 10 minutes. Add concentrated sweetened milk and the corn syrup; well to toss To Lapse into the lowers not cooked To Cook to the oven to 350°F, until the crust is gilded, about 30 minutes.
CommentGive a pie of 10 inch Otherwise, for magnitude of 8 or 9 thumbs take 2 plates.
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