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dessert with the chowder: pudding chômeur

When I made the chowder last week, I tried a new dessert.  Most of the food blogs that I read come up with cookbook recommendations, especially towards the end of the year.  One of them was Food 52 Cookbook.  I found it impressive because it is a compilation from so many cooks.  Then I found the Food 52 site.  I think this could be a very bad place for me, if nothing else for ideas.

That is how I felt about pudding chomeur.  I have to admit that I read the description, skimmed over the ingredients, and then tried my own version.  I used my sourdough biscuits and and brown sugar and cream mixture.  I made six ramekins the first night.  There was one left the next morning.  I do believe it was a hit.

Pudding Chomeur

1/4  recipe sourdough biscuits

1/2 cup brown sugar

1/2 cup heavy cream

Mix up the sourdough biscuits following the directions in my recipe.  Put no more then two tablespoons of dough in a oven proof ramekin.  1/4 recipe should fill eight.  If you wish, you can put all the dough in a thin layer over the bottom of a casserole with at least two inch sides.  Cover and put in the refrigerator for at least 8 hours or overnight.  You can do this 24 hours ahead.

Preheat oven to 450 degrees Fahrenheit.

Remove the biscuits from the refrigerator and uncover.

In a large saucepan, put the cream and sugar.  Bring to a boil.  Pour the mixture over the biscuit dough, leaving at least a 1/4 inch clearance from the top of the ramekin.  Place on a baking sheet and put in the oven. 

Bake until bubbly and lightly brown, 20 to 25 minutes.

I actually overfilled the ramekins with dough, so I had a bit of a mess to clean up and not as much sauce with the puddings.  But these were lovely!

I will make them again.  I think they would be good with a bit of orange added to them.

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