:max_bytes(150000):strip_icc()/5631847-pouding-chomeur-Chef-John-1x1-1-807bc708206f4d4f94243959627c5604.jpg)
Though it translates to ‘unemployed man’s pudding,’ pouding chomeur isn’t cheap to make. The good news is you don’t really need to eat this more than a few times a year anyway. It’s the perfect dessert to pair with summer fruit or vanilla ice cream. If you use a bigger baking dish than I did, and pour over all the maple cream syrup, your cake should float over a pool of what will eventually be your sauce. If you just use a deep pie dish like I did, then just serve the extra sauce on the side.
Ingredients
For the Syrup
- 2 cups maple syrup
- 2 cups heavy cream
For the Batter
- ¾ cup unsalted butter, at room temperature
- ¾ cup white sugar
- ¼ teaspoon vanilla extract
- 2 eggs, at room temperature
- 1 teaspoon baking powder
- ½ teaspoon fine salt
- 1 ¾ cups all-purpose flour
Directions
Step 1
Preheat the oven to 425 degrees F (220 degrees C). Butter a deep baking dish and place it on a sheet pan.
Step 2
Bring maple syrup and heavy cream to a boil in a deep saucepan over medium-high heat. Turn off heat once mixture starts to bubble, stir, and set aside.
Step 3
Beat butter and sugar together in a bowl using a spatula or electric mixer until creamy and well combined. Whisk in vanilla extract and 1 egg until incorporated. Mix in the other egg. Sprinkle in baking powder, salt, and flour. Mix with a spatula until batter is just combined.
Step 4
Transfer batter to the prepared dish and pour the maple-cream sauce on top, stopping between 1/2 to 1-inch from the top of the dish. Reserve any extra sauce.
Step 5
Bake in the center of the preheated oven until pudding is golden brown and a toothpick inserted into the center comes out mostly clean, about 30 minutes. Let cool for 10 minutes; serve pudding with any extra maple-cream sauce.
Chef’s Notes:
I ended up with plenty of extra sauce, so feel free to reduce the maple syrup and cream amounts.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 602 | |
| % Daily Value * | |
| Total Fat33g | 42% |
| Saturated Fat20g | 100% |
| Cholesterol135mg | 45% |
| Sodium203mg | 9% |
| Total Carbohydrate76g | 27% |
| Dietary Fiber1g | 2% |
| Total Sugars53g | |
| Protein5g | |
| Vitamin C0mg | 2% |
| Calcium112mg | 9% |
| Iron2mg | 11% |
| Potassium204mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
:max_bytes(150000):strip_icc()/7970804_Limoncello-Ricotta-Cake_Kim_2x1-9d26cc95832d4918969d1f57c173eac6.jpg)
:max_bytes(150000):strip_icc()/7963451FrenchAppleCakeChefJohn2x1-8d4458e25bf947eea0e672620a97f83e.jpg)
:max_bytes(150000):strip_icc()/7643590_Brioche-col-Tuppo_Chef-John_2x1-8b273e7157df40d097043833b4508173.jpg)
:max_bytes(150000):strip_icc()/7642312_Summer-Fruit-Icebox-Cake_Kim_2x1-401c33d43c2647a78f40826e9e9e32e7.jpg)
:max_bytes(150000):strip_icc()/7564661_Fresh-Peach-Fritters_Chef-John_2x1-7538420258934ef685e36afcbe566743.jpg)
Leave feedback about this