Pudding Chômeur

It may garner disbelief, but given a choice in desserts, I rarely choose chocolate. Molten chocolate baby cakes and decadent flourless tortes are delicious, but more than a bite is too much.

My desire lies with those things caramel, brown sugary, and rich with butter. And interestingly enough, a single bite is never enough.

Although it may not seem romantic, I chose the French Canadian pudding chômeur as my Valentine’s Day dessert. Literally, it translates to ‘unemployed man’s pudding’. It was devised in Quebec during the Great Depression from ingredients that were inexpensive and readily available. In Canada, this means maple syrup.

Maple syrup isn’t cheap these days, but if you’re on a budget you can replace some with dark brown sugar. Essentially, pudding chômeur is a sweet, buttery biscuit bathed in warm cream and maple syrup, which turns into a soft caramel in the oven.

You can make it in a single family-style dish, or in individual cups for added sophistication. You can find more information and the recipe here at the Milwaukee Journal Sentinel.

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