Puddings & Soufflés

Pudding Chomeur


2/3 cup (150 mL) butter
1 cup (250 mL) granulated sugar
2 eggs
1 tsp (5 mL) vanilla extract
1 ¾ cup (425 mL) all-purpose flour
1½ tsp (7 mL) baking powder
¼ tsp (1 mL) nutmeg
Pinch of salt
Canola cooking spray

Sucre a la Crème:
1 cup (250 mL) maple syrup
1 cup (250 mL) heavy cream (35% m.f.)


Preheat oven to 450° (232°C). In a large bowl, combine butter and sugar and blend until smooth. Add eggs and vanilla and beat until completely incorporated. Add flour, baking powder and nutmeg and stir until dough is well mixed.

Sucre a la Crème:
In a saucepan, stirring often, bring syrup and cream just to a boil. As soon as it reaches the boiling point, remove from heat.

To assemble:
Spray 8 oven-safe, 4 oz. (½ cup/125 mL) ramekins with Canola oil spray; place on a parchment – lined baking sheet. Using a tablespoon, divide dough evenly among the ramekins. Dough should be loosely packed.

Slowly pour Sucre a la Crème over dough in each ramekin, letting the mixture sink into the holes. Bake 20 to 25 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Serve with ice cream if desired.

Nutrients per serving

Calories: 573.9
Protein: 5.8 g
Carbohydrate: 75.2 g
Fat: 28.3 g