Indulge within the simple coziness of this heat maple syrup-accented cake.
Pouding chômeur is a dessert with a long-standing Québécois culinary heritage. The French phrase chômeur interprets to “unemployed”; the pudding is aptly named as a result of it was meant to be an reasonably priced luxurious for these struggling to make ends meet through the Nice Despair. Legend attributes its creation to girls manufacturing unit employees in Quebec who ingeniously mixed flour, sugar, eggs, and milk to make a humble cake batter, and including the quintessential Canadian ingredient of maple syrup elevated it to icon standing.
Pouding Chômeur
Makes 6 to eight servings
Sauce:
- 1 cup (240 grams) heavy whipping cream
- 1 cup (336 grams) pure grade A darkish amber maple syrup
- ½ teaspoon (1.5 grams) kosher salt
Cake:
- 1½ cups (188 grams) all-purpose flour
- 1¾ teaspoons (8.75 grams) baking powder
- ½ teaspoon (1.5 grams) kosher salt
- ⅓ cup (75 grams) unsalted butter, melted and cooled barely
- ¼ cup (50 grams) granulated sugar
- 2 giant eggs (100 grams), room temperature
- ½ teaspoon (2 grams) vanilla extract
- ½ cup (120 grams) entire milk, room temperature
- Whipped Crème Fraîche (recipe follows)
-
Preheat oven to 375°F (190°C). Evenly spray a 1½-quart baking dish with cooking spray; use a pastry brush to unfold spray evenly, eradicating extra.
-
For sauce: In a medium saucepan, convey cream, maple syrup, and salt to a boil over medium-high warmth, stirring steadily; cook dinner, stirring steadily, for five minutes. Take away from warmth, and let cool for not less than 5 minutes.
-
For cake: In a medium bowl, whisk collectively flour, baking powder, and salt.
-
In a big bowl, whisk collectively melted butter, sugar, eggs, and vanilla; whisk in milk. Progressively add flour combination, whisking till simply mixed and no dry streaks stay. Unfold batter into ready pan. Slowly and gently pour sauce onto the again of a big spoon over batter so it runs off spoon and onto batter. (Don’t stir collectively.)
-
Bake till cake is golden, sauce is bubbly, and a picket decide inserted in heart comes out clear, 25 to half-hour. Let cool for five minutes. Serve heat with Whipped Crème Fraîche. Cowl and refrigerate for as much as 2 days.
Whipped Crème Fraîche
Makes about ¾ cup
- ¼ cup (60 grams) crème fraîche
- ½ teaspoon (2 grams) vanilla extract
- ½ cup (120 grams) chilly heavy whipping cream
-
1. In a medium bowl, whisk collectively crème fraîche and vanilla till easy. Add chilly cream, and whisk till medium peaks kind. Refrigerate till able to serve.
