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.
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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.