Rich man, poor man, pudding man, eat
Mar. 29th, 2016 04:17 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Pouding chômeur.
7/6 stick butter (aka 9 1/3 Tbsp)
1/2 cup sugar
1 egg
1 1/6 cup flour
1/2 tsp baking powder
1 cup maple syrup
1 cup heavy cream
Use an electric mixer to beat butter and sugar until smooth. Beat in egg, then flour and baking powder until completely incorporated. Chill batter in fridge at least 2 hours and up to 24.
An hour before serving, heat oven to 450. Make maple cream: bring maple syrup and cream to a boil in a small saucepan, stirring to mix but not beating.
Divide chilled batter among 5 ramekins, filling each only halfway. Pour maple cream over batter, stopping at least 1/4" from top. Place on a baking sheet and bake until the tops are bubbling and caramelized, 20 minutes. Serve immediately with vanilla ice cream.
What worked: These were pretty good. I thought they might be too sweet but that turned out not to be the case.
What didn't: They bubbled over completely. I used four ramekins (it's what I had) and should have used 5 or 6. I didn't think the batter would rise as much as it did, and that pushed the cream out.
Will I make it again? I may. If I could figure out a way to top with a half walnut without burning, that'd be an attractive and tasty garnish.
7/6 stick butter (aka 9 1/3 Tbsp)
1/2 cup sugar
1 egg
1 1/6 cup flour
1/2 tsp baking powder
1 cup maple syrup
1 cup heavy cream
Use an electric mixer to beat butter and sugar until smooth. Beat in egg, then flour and baking powder until completely incorporated. Chill batter in fridge at least 2 hours and up to 24.
An hour before serving, heat oven to 450. Make maple cream: bring maple syrup and cream to a boil in a small saucepan, stirring to mix but not beating.
Divide chilled batter among 5 ramekins, filling each only halfway. Pour maple cream over batter, stopping at least 1/4" from top. Place on a baking sheet and bake until the tops are bubbling and caramelized, 20 minutes. Serve immediately with vanilla ice cream.
What worked: These were pretty good. I thought they might be too sweet but that turned out not to be the case.
What didn't: They bubbled over completely. I used four ramekins (it's what I had) and should have used 5 or 6. I didn't think the batter would rise as much as it did, and that pushed the cream out.
Will I make it again? I may. If I could figure out a way to top with a half walnut without burning, that'd be an attractive and tasty garnish.
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Date: 2016-03-30 12:31 am (UTC)