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I used about 1/4 to 1/3 of a cup [60–80 ml]
3/4 cup plus 2 tablespoons packed light-brown sugar [190 g]
1 1/2 sticks chilled unsalted butter [175 g]
a tablespoon of heavy cream [15 g]
2/3 cup freshly grated Parmigiano-Reggiano [65 g]
sides about 2 1/2 to 3 inches [6.5–7.5 cm] high
¾ cup plus 2 Tbs sugar [175 g]
mandoline set to 1/16th of an inch [2 mm].
a 5- to 6-quart [4.75–5.75 l] heavy pot
between 12 ounces and a pound [350–450 g]
at about 350-380 degrees (F) [175–195 °C]
Butter a 13- by 9- by 2-inch [32.5×22.5×5 cm] baking pan
If a recipe page is not annotated properly, please open a new issue at https://github.com/falk-hueffner/metric-cooking/issues/new and provide the address of the web page (you'll need a github account). I will then try to fix it.