Pouding Chomeur The Best Recipes

Trying to find recipes Pouding Chomeur, our own site provides recipes Pouding Chomeur that an individual need Listed below are the dishes Pouding Chomeur of which you need

Pouding Chomeur

"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:
• 3/4 cup unsalted butter, at room temperature
• 3/4 cup white sugar
• 1/4 teaspoon vanilla extract
• 2 eggs, at room temperature
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1 3/4 cups all-purpose flour

Instructions :

Prep : 15M	Cook : 10M	Ready in : 1H

• Preheat the oven to 425 degrees F (220 degrees C). Butter a deep baking dish and place it on a sheet pan.
• 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.
• 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.
• 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.
• 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.

Notes :

• I ended up with plenty of extra sauce, so feel free to reduce the maple syrup and cream amounts.
• Be sure to use a sheet pan underneath and to stop between 1/2- and 1-inch from the top of your dish, because the batter will souffle up and the molten syrup will run all over.

Thanks to visiting our blog. may forget to bookmark our own site, if our web-site provides the best tested recipes.

Share this post