Pouding Chômeur with maple cream
It’s only fitting that there is a French-Canadian chômeur cake, because 80 percent of the world’s maple magic comes from Quebec. Chômeur literally translates to “unemployed” pudding because it’s simple and cheap to make but tastes decadently rich.
Test Kitchen Tip
This is a plain version of this “pudding,” but additions of berries, craisins, or pecans, even a sprinkle of maple sugar, will take it to the next level.
Preheat oven to 400°. Coat four 2-cup ramekins with nonstick spray.
Whisk together syrup and cream in a saucepan over medium heat; bring to a boil, then simmer 1 minute, stirring occasionally.
Combine flour, baking powder, and salt in a bowl.
Beat butter and sugar together with a hand mixer on medium speed until light and fluffy, 5 minutes. Add eggs, one at a time beating after each addition; stir in vanilla. Beat in flour mixture until just combined. Divide dough among prepared ramekins; chill 10 minutes.
Pour half the maple-cream over dough in ramekins. Place ramekins on a baking sheet.
Bake puddings until a toothpick inserted into centers comes out clean, 30–35 minutes. Serve puddings warm with reserved maple-cream and whipped cream.
% Daily Value*
Total Fat 47g 72%
Saturated Fat 29g 145%
Cholesterol 222mg 74%
Sodium 128mg 5%
Carbs 127g 42%
*Percent Daily Values are based on a 2,000 calorie diet.