- ¼ cup + 2 tablespoons maple syrup
- ¼ cup + 2 tablespoons brown sugar
- ¼ cup + 2 tablespoons heavy cream
- 1 tablespoon + 1 teaspoon butter
- ⅓ cup sugar + ½ cup sugar, separated
- 1⅓ cups cream cheese
- 3 eggs, separated
- ⅔ cup crème fraîche
- 3 tablespoons butter
- ½ cup + 1 tablespoon flour, sifted
DIRECTIONS FOR THE MAPLE CREAM
In a heavy-bottomed saucepan, combine all the maple cream ingredients and simmer, stirring frequently, for 15 minutes. Set aside.
DIRECTIONS FOR THE POUDING
Preheat oven to 350°.
In a stand mixer fitted with a paddle attachment, place ⅓ cup of sugar and the egg yolks and beat until creamy. Add the crème fraîche, butter and cream cheese and beat the mixture until smooth. Add the sifted flour to the batter and mix until just combined. Set aside. In the stand mixer fitted with the whisk attachment, whip the egg whites until they reach soft peaks, then slowly add the ½ cup sugar, continuing to whip until the egg whites reach stiff peaks. Fold the egg whites into the pouding batter and set aside.
Fill a kettle with water and bring this to a boil.
Select a roasting pan large enough to accommodate 6 (7-ounce) ramekins with plenty of room in between. Lay a kitchen towel in the bottom of the roasting pan. Divide the maple cream among the ramekins, then pour the pouding batter into the ramekins over the maple cream. Place the ramekins in the roasting pan on top of the towel, and then place the pan in the oven. Carefully pour boiling water into the pan between the ramekins to create a water bath that reaches ⅔ of the way up the sides of the ramekins, then bake the poudings for about 40 minutes. Carefully remove ramekins from pan.
When ready to serve, invert the ramekins onto plates and serve warm.