Pouding Chômeur

🍳 MAKE IT

🛠️ Tools: oven, medium saucepan, 2-cup liquid measuring cup, 8-inch square baking dish, baking sheet, spatula, toothpick, wire rack or place to cool

1. Adjust the oven rack to 6 inches from the top of the oven and heat the oven to 375°F.
2. Heat the maple syrup, heavy cream, and 1/2 tsp table salt in a medium saucepan over medium heat until simmering, about 5 minutes.
3. Remove the saucepan from the heat and whisk to combine.
4. Transfer the syrup mixture to a heatproof 2-cup liquid measuring cup.
5. Whisk the flour, granulated sugar, baking powder, and remaining 1/2 tsp table salt in a large bowl.
6. Whisk the milk, eggs, and vanilla extract in a medium bowl until combined.
7. Whisk the milk mixture into the flour mixture until combined.
8. Add the melted butter and whisk until smooth.
9. Transfer the batter to an 8-inch square baking dish set on a baking sheet and spread it into an even layer with a spatula.
10. Pour the syrup mixture down the corner of the dish so it flows gently over the top of the batter.
11. Bake until deep golden brown and a toothpick inserted in the center comes out clean, 30–35 minutes.
12. Cool the pouding chômeur on a wire rack for about 10 minutes.
13. Scoop onto plates, making sure to invert the pudding so the sauce is on top.