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Caramel Chomeur

 

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Caramel Chomeur
 

 

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Recipe

Caramel Chomeur

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.

Times

  • Prep Time : 20 min
  • Cook Time : 40 min
  • Ready Time : 1 hour

Servings

6-8

Ingredients

    For the caramel sauce:

    • 3/4 cup whole milk
    • 1 1/2 cups (packed) light brown sugar
    • 1/2 teaspoon salt
    • 2 tablespoons chilled unsalted butter, diced

    For the cake:

    • 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

    Directions

    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.

    Caramel Chomeur joyofkosher

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    About Rachelle Ferneau

    avatar

    Rachelle Ferneau is pastry chef, chocolatier and owner of Dear Coco Chocolate which specializes in globally-inspired, premium artisan dark chocolate truffles and toffee chocolate bars designed to transport you around the world through chocolate. Dear Coco chocolates are all natural, vegan/beegan, dairy free, gluten free, certified kosher pareve and 100% handcrafted in small batches without corn syrup, trans fats or preservatives. Please visit www.DearCoco.com for more information and to be in touch with Rachelle leave a comment here.

     

    comments

     

    5 Responses to Caramel Chomeur

    1. avatar says: Lauren

      What if you wanted to make individual chomeurs? How would you edit this recipe?

    2. 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!

    3. avatar says: Lauren

      Thanks! I’ll have to do that.

    4. avatar says: ses

      Do you know how the maple syrup version is made? I have tasted it in Quebec?

    5. Hi Ses,
      Sorry, I have never tasted the maple syrup version.

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