by camille
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2 eggs Ask a question about this ingredient
2/3 cups butter Ask a question about this ingredient
1 cup sugar Ask a question about this ingredient
2 1/3 cups all purpose flour Ask a question about this ingredient
1 teaspoon baking powder Ask a question about this ingredient
Beat butter and sugar until smooth
Ask a question about this stepAdd eggs one at the time
Ask a question about this stepAdd flour and baking powder and stir until flour is completely incorporated.
Ask a question about this stepChill for at least 24 hours
Ask a question about this stepPreheat oven a 450 degres. Bring syrup and cream to a boil in a saucepan
Ask a question about this stepDivide dough in 6 ramekins and fill each with the cream and syrup mix
Ask a question about this stepPlace ramekins on a baking sheet and bake for 20-25 minutes
Ask a question about this stepMy kind of recipe - really good and really really easy! Its a keeper.
I'm from Quebec :) and it was fun to see this "pouding chomeur" This recipe is one that mothers pass down to their daughters. We make it in a snap while the kids are setting the table (we don't chill the batter) In my mother's version we put it in a big pyrex (not ramekins) and she would often replace the maple syrup with brown sugar and the heavy cream with plain water and just put it all in cold in the oven it is kind of a leap of faith to make it because it looks like won't be good that the batter won't spread over the syrup but IT ALWAYS TURNS OUT! It is foolproof!
Do I really need to chill this for 24 hours? I want to make it tonight. Looks yummy!
I made this last night and, boy oh buddy, is it delicious! I didn't have ramekins large enough so I just mounded the dough in an 9" square pan over a little of the sauce on the bottom, then poured the rest over and around the dough. (used the technique from a recipe for Maple Pudding Cake on Epicurious) The dough spread out and made the dessert look almost like a cobbler. The flavor is amazing, my husband loved it. I will definately make this again. I'm so glad you entered this recipe and thankful it was an editors pick..I'd have never known about it and it's history otherwise!
Hi, I'm from Québec, where this recipe is from..
We cook it in a shallow pan, instead of Ramquins....easier, and more practical
Yes, it is as good with brown sugar.... well...almost as good...
good luck,
Marrie
How is the texture of the bottom of it supposed to be? Mine was very dense, with the sauce seemingly only penetrating a centimeter or two. Is this the way it's meant to be, or did I do something wrong?
What size ramekins do you use for six servings? Am thinking of making this for a dinner party and want to try it out soon-- sounds absolutely yummy!
Wow! Does this look delicious. Thanks for the recipe and will be making this on one of my
snowed in days.
Saving this to my recipe file. This looks sooooo, soooo good. Can't wait to dig into it.
I wonder how this would do if the dough only sat in the fridge for say... 12 hours?
I can already smell the maple syrup wafting out of those ramekins, and I haven't even made it yet! Is this ever served with anything besides, perhaps, hot coffee?
@Fattoush, I often make my pudding chomeur with brown sugar, it's not as good, but a lot less expensive!
@Fattoush, I often make my pudding chomeur with brown sugar, it's not as good, but a lot less expensive!
@Fattoush, I often make my pudding chomeur with brown sugar, it's not as good, but a lot less expensive!
@Fattoush, I often make my pudding chomeur with brown sugar, it's not as good, but a lot less expensive!
Looks delicious. I wonder if it would work with brown sugar instead of the syrup?
Looks delicious. I wonder if it would work with brown sugar instead of the syrup?
Decadent and delicious, I can't wait to make this with my daughter, it will be so much fun!
The description of chomeur enticed me to make this dessert...now..way past dinner and dessert time!
This dessert is very, very rich. Could be a yearly tradition. Don't know if I could handle 2 in one year. Totally worth making. Well, I didn't make it, but I did eat it. Compliments to Camille.
Andrew is an artisan chocolatier and the owner of Garrison Confections Gourmet Chocolate Shop.
You had me at "decadent"!!! This will be on my agenda this coming weekend. Thank you!