A few weeks ago we went over to our friend Viv‘s ‘dorm commons’ for a good ol’ fashion ice cream social. What made this decadent dessert party unique was that the other guests of the day were local foodies with equally unique perspective on food; all ready to bring their A game with their ice creams. So I needed to step up and bring something clever, fun, and most importantly delicious. Enter Pouding Chômeur ice cream.
What is Pouding Chômeur you ask? It’s a rich, sweet dessert native to Quebec. It takes a simple cake that is baked along with a sauce that uses a hefty amount of heavy cream and maple syrup. Translated it means ‘poor man’s pudding’ and the humble ingredients reflect that moniker. We had pouding chômeur during our trip to Montreal and our dinner at Martin Picard’s famed Au Pied du Cochon. Prior to the trip I knew nothing about this dish. After an epic dinner, our server recommended the pouding chômeur. Out came this amber-hued dessert that sat with a scoop of ice cream. It was delicious; endlessly sweet, highlighted by the distinctive notes of the maple syrup.
So when the invite to the ice cream social went out, I wanted to do something with pouding chômeur. After scouring the Internet, I never found a recipe for pouding chômeur ice cream. Lots of recipes with interpretations of the dish served it a la mode, but nothing combined the two. So from necessity comes innovation; I decided to make one up myself. Besides, it’s just a twist on a bread pudding ice cream.
As for the ice cream base, I ended up using a mascarpone ice cream. My thoughts were that the cheesy tang of this ice cream would provide a nice contrast with the sweetness of the pouding chômeur. And the mascarpone ice cream recipe is ridiculously easy to make.
In the end, the pouding chômeur ice cream came out really well; dense chunks of the cake, swirls of the maple cream throughout. It made for a clever take on two things I’ve enjoyed and a delicious and unique dessert to boot.
So you want to take a stab at making your own? Follow along after the jump: Caroline’s Pouding Chômeur (adapted from Martin Picard’s Au Pied de Cochon – The Album)
- 2 eggs
- 6 ounces of unsalted butter (12 tablespoons)
- 1 cup of sugar
- 1 3/4 cup of AP flour
- 1 teaspoon of baking powder
- 2 cups of maple syrup
- 2 cups of whipping cream
- pinch of salt
Preheat oven to 450F and position rack in center.
Combine butter and sugar in a mixer. Add eggs and thoroughly combine, then mix in flour, salt and baking powder. Stop when just combined. Set dough into an oven proof baking dish (a 8×8 should work). Evenly spread dough across pan.
In a saucepan, combine maple syrup and cream and bring to a boil. Set aside.
Pour maple and cream sauce over the dough into the prepared baking pan. Bake for 18-22 minutes or until the mix is golden brown. Check for doneness with a toothpick.
Remove from oven and let cool. You can also snack away at it while warm; this is the best way to enjoy it.
Mascarpone Ice Cream (adapted from Liz Franklin’s Ice Cream)
- 8 ounces of mascarpone cheese
- 1 cup of milk
- 3/4 cup of sugar
Pour all ingredients into a bowl and mix until smooth. Place into an ice cream maker and follow the machine’s instructions. Wait and when finished, place into your ice cream container of choice.
Pouding Chômeur Ice Cream
The consistency of the ice cream when done will be closer to soft serve. This is the best time to add the pouding chômeur; it’ll be easier to mix. Take about a cup of the room temperature (or cooled down) pouding chômeur, break into chunks and add to ice cream. Spoon over some of the sauce for additional flavor. Do a quick stir, cover, and return to freezer.
There you have it! Two desserts that will be a hit and capably satisfy any sweet tooth. Enjoy!