Puddings Chômeur
Rich, sticky, and maple syrup-coated, Quebec’s pudding chômeur creates decadence from common ingredients,
- Makes4 servings
- Cook Time1 hour
- Active time plus cooling15 minutes active
- 1
This gooey Québecois dessert is said to have been created during the Great Depression, when many people were au chômage, or unemployed. The individual “puddings” have the texture of a cake-like biscuit, with crusty edges moistened by maple and cream. The vanilla ice cream may seem unnecessary, but its cold creaminess is the perfect foil for the rich, warm puddings. You'll need four 6-ounce ramekins for this recipe. If you like, it can be doubled to serve eight.
Don't use maple-flavored syrup. This dessert gets its flavor from pure maple syrup. We especially liked the puddings made with darker syrups, which tend to have a deeper, richer taste. But lighter “amber” syrups were good, too.
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