The chomeur (from the French word for “unemployment” or “poor man”) is short for Pouding Chomeur, a French Canadian staple created by female factory workers during the Great Depression. It was so named because it uses easily found, inexpensive ingredients (but is absolutely delicious!). This is a quintessentially dairy dessert; I wouldn’t even try a pareve version.
Caramel Chomeur
Servings
6 Servings
Ingredients
- 3/4 cup whole milk
- 1 1/2 cups packed light brown sugar
- 1/2 teaspoon salt
- 2 tablespoons chilled unsalted butter diced
- 2 large eggs at room temperature
- 1/4 cup packed light brown sugar
- 1/2 cup whole milk
- 4 tablespoons 1/2 stick unsalted butter, melted
- 1 tablespoon pure vanilla extract
- 3/4 cup all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- Light cream for pouring
Instructions
- Make the caramel sauce:
- Combine the milk, brown sugar, diced butter and salt in 8-inch-diameter ceramic soufflé dish. Set aside.
- Make the cake:
- Preheat oven to 350°F.
- Using an electric mixer, beat the eggs and brown sugar until thick and fluffy, about 3 minutes. Meanwhile, combine the milk, melted butter and vanilla in small bowl. In another bowl, whisk the flour, baking powder and salt to blend. With the mixer on low speed, alternately add the flour mixture into the egg mixture in 3 additions and the milk mixture in 2 additions, beginning and ending with the flour mixture and beating well after each addition.
- Pour the cake batter evenly over the brown sugar mixture in the soufflé dish. Bake until the top of the cake has cracked and a tester inserted into center of cake comes out clean, about 40 minutes. Serve hot with a small pitcher of light cream.
Hi Ses,
Sorry, I have never tasted the maple syrup version.
Do you know how the maple syrup version is made? I have tasted it in Quebec?
Thanks! I’ll have to do that.
No problem, Lauren: divide the caramel mixture between 6 or 8 small ramekins, then top evenly with the cake batter. Reduce the baking time according to the ramekin size (this will be the only tricky part – start at 15-20 minutes then monitor carefully); look for a slightly cracked cake surface and make sure a tester inserted into the cake centers is clean. Let me know how this turns out for you — enjoy!
What if you wanted to make individual chomeurs? How would you edit this recipe?