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.

Prep Time:

15 mins

Cook Time:

35 mins

Additional Time:

10 mins

Total Time:

1 hr

Servings:

Yield:

10 servings

Jump to Nutrition Facts

Ingredients

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Original recipe (1X) yields 10 servings

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

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.

Chef John

Chef's 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 when filling the baking dish, as the batter will soufflé and the molten syrup will run all over.

Nutrition Facts (per serving)

602	Calories
33g	Fat
76g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 602
% Daily Value *
Total Fat 33g	42%
Saturated Fat 20g	100%
Cholesterol 135mg	45%
Sodium 203mg	9%
Total Carbohydrate 76g	27%
Dietary Fiber 1g	2%
Total Sugars 53g
Protein 5g	9%
Vitamin C 0mg	0%
Calcium 112mg	9%
Iron 2mg	11%
Potassium 204mg	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.

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