3 Reviews

This was delicious, very very sweet. I didn't have 35% cream (heavy whipping cream) so instead I used half-n-half, which I think is about 12% cream. Still, quite rich. The maple syrup caramel sauce sinks to the bottom to create a warm, oozy puddle of goodness at the bottom. Would be absolutely lovely in individual ramekins.

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Susiecat too September 24, 2007

This recipe is fantastic. I found the exact one in French with many reviews, and some reviewers mentioned the original published recipe (magazine) stated it should be cooked at 350 degrees, not 325. Which I did, came out perfect after exactly 35 mins.

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tara17 December 19, 2013

I made this for my French class and everyone loved it. Thanks!

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EPC June 04, 2009
Pouding Chomeur ( Poor Man's Pudding ) With Maple Syrup Sauce