Ingredients1 h servings 602
- 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'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 of your dish, because the batter will souffle up and the molten syrup will run all over.
Per Serving: 602 calories; 32.6 75.5 4.5 135 203 Full nutrition
ReviewsRead all reviews 4
I'm french canadian and this dessert was made at least every other week, because of its simplicity and low cost (she used a mix of brown sugar and water instead of maple sirup and did not use cr...
I love Pouding Chomeur! The first time I had it was in Toronto, Ontario, Canada at a French restaurant several years ago. Now that I am in California, did a "Canadian Themed" dinner and this wa...
I loved the textural component added by the maple cream sauce. A true restaurant quality dessert! I'm making it again for my Mom for our Mother's Day brunch!