Quebec sugar pie, or tarte au sucre, is a regional classic. It features a buttery crust, with a sweet and creamy filling made from brown sugar and/or maple syrup. This year, give the Quebecois classic a mini makeover with these sugar pie mousse. This dessert only requires four ingredients, but tastes so special and layered. Since they’re made in ramekins, it’s the perfect dessert when entertaining for a crowd.
The mousse is smooth and luscious, with that incredible sweetness from the maple syrup and brown sugar. After freezing your mousse for at least an hour, add some brown sugar on top and torch it for a delicious caramelized brûléed topping. It adds just the right amount of crunch for a contrasting texture. Serve it chilled for a cool, dreamy dessert that’s made for steamy nights.
What is a sugar pie?
Also known as tarte au sucre, Quebec sugar pie is a classic dessert in the province. Its roots come from northwest France, which is where most Quebec settlers came from. While variations exist in American states like Maine and New England, the Quebec sugar pie is special due to its use of maple syrup.
Brûléed Sugar Pie Mousse
Equipment
- small saucepan
- whisk
- heatproof bowl
- 3 large bowl
- Rubber spatula
- spoon
Ingredients
- ¼ cup maple syrup
- ½ cup packed brown sugar plus 3–4 tsp for serving
- 2 cups heavy cream divided
- 3 eggs separated
Instructions
- In small saucepan, bring maple syrup, brown sugar and 1⁄4 cup of the heavy cream to a simmer over medium-low heat. Stir occasionally until sugar has dissolved and mixture is smooth.
- Beat egg yolks in heatproof bowl. While whisking constantly, very slowly pour about 2 tbsp of the hot syrup mixture into yolks. Continue whisking and slowly pour in remaining syrup mixture.
- Return mixture to saucepan and cook over medium-low heat, stirring constantly, until it thickens slightly, about 3 minutes. Remove from heat and transfer to large bowl. Let it cool for 15 to 20 minutes, or use an ice bath to speed up the process.
- In separate bowl, whip the remaining 13⁄4 cups heavy cream until stiff peaks form. Set aside.
- In clean bowl, beat egg whites until stiff peaks form.
- Gently fold whipped cream into cooled sugar mixture using rubber spatula, mixing until smooth. Then gently fold in whipped egg whites.
- Spoon mousse into serving dishes and place in freezer for at least 1 hour.
- Just before serving, sprinkle remaining brown sugar on top of each mousse and use a kitchen torch to lightly caramelize it, adding a delicious crunch.
