Great. I have made Cretons many times, and have been eating it my entire life (both of my parents are French-Canadian). It has to be cooked on low though, so it wont burn and dry out. Do not constantly stir; you only need to stir a few times during cooking. I added more spice (a dash isnt enough for me) and added some cinnamon. (1 and 1/4 tsp salt, 1/2 tsp pepper, 1/2 tsp allspice, 1/2 tsp cloves, 1/4 tsp cinnamon.) Sometimes Cretons can be weak in flavor, season to preferred taste. I gave this recipe 5 stars because it is the perfect foundation.
If yours is coming out "too crumbly" then you didnt do it right. If it becomes too dry, you can always add more milk. I have a kitchen aid mixer with the grinder attachment, and i ran it thru with the fine plate one time, just because i like it with a smoother texture. It is not necessary though, it should still spread just fine. Its awesome on Martin's potato bread with mustard. Yum! (If you have never had Cretons before, its eaten as a cold spread. Refrigerate first.)
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Great. I have made Cretons many times, and have been eating it my entire life (both of my...