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.
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
- 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 when filling the baking dish, as the batter will soufflé and the molten syrup will run all over.
- If you'd like to kick it up a notch you could make one of these rum raisin maple syrup sauces to pour over the top.
