A butter biscuit poached in cream and maple syrup…need I say more? I tried this for New Year’s Eve because it was decadent, and because it’s the perfect dessert to slowly eat in front of a family movie – it’s definitely best enjoyed hot, right out of the oven. Borrowed from, ‘The Food52 Cookbook’, put together by Amanda Hesser and Merrill Stubbs, the only thing I changed was to halve their recipe, it’s rather rich!, which means it’s super easy to double for a crowd (if you own 12 ramekins). And do remember that the biscuit dough needs to be made the day before – enjoy!
Pudding Chômeur (makes 6, 8 oz ramekins)
5 1/3 T. butter, room temperature AND 1/2 c. sugar
1 c. + 2 1/2 T. flour AND 1/2 t. baking powder
1 c. EACH maple syrup AND heavy cream
Using your electric mixer, beat together the butter and sugar until smooth, then add in the egg and beat again. Add in the flour and baking powder and stir on low speed just until the flour is completely incorporated, then put the dough in a tightly covered bowl and chill for at least 24 hours.
When you’re ready to bake them, preheat the oven to 425, lightly butter 6 (8 oz/1 cup) ramekins, and place them on a parchment lined baking sheet. In a small, heavy pot, bring the syrup and cream to a boil.
Divide the biscuit dough evenly among the prepared ramekins – roundish is nice, but shape doesn’t really matter (the dough will be quite hard), then pour the hot syrup and cream mix over each, dividing it evenly and making sure that the liquid comes no closer than a 1/2-inch from the rim. Bake for 20 to 25 minutes until the they are bubbling and lightly browned and then carefully serve as soon as you can (we put each on a plate and gave the girls a hot mitt). Feel free to pour more heavy cream on top!
- Category: Puddings