This month’s prize package includes a collection of Christopher Kimball for Kuhn Rikon cookware, including the Christopher Kimball for Kuhn Rikon Collection Wok Skillet, Tongs, Traverse Whisk, Softedge Quick Turn Spatula, Serrated Pocket Peeler, Spider Skimmer, All-Purpose Kitchen Grater, Ratchet Grinder, Storage Jars, Everything Ladle, Pop-Up Steamer Basket, and Duromatic Pressure Cooker.
This gooey Québecois dessert is said to have been created during the Great Depression, when many people were au chômage, or unemployed. The individual “puddings” have the texture of a cake-like biscuit, with crusty edges moistened by maple and cream. The vanilla ice cream may seem unnecessary, but its cold creaminess is the perfect foil for the rich, warm puddings. You'll need four 6-ounce ramekins for this recipe. If you like, it can be doubled to serve eight.
tablespoons (¾ stick) salted butter, softened, plus more for ramekins
cup maple syrup (see note)
01Heat the oven to 400°F with a rack in the middle position. Line a rimmed baking sheet with foil. Generously butter four 6-ounce ramekins; place on the baking sheet. In a medium saucepan over medium, whisk together the maple syrup and cream. Bring to a simmer and cook for 1 minute. Off heat, whisk in the vinegar. Set aside.
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