Pouding Chomeur Serves 4

Use an electric mixer to beat butter and sugar until smooth. Beat in egg, one at a time, then flour and baking powder until completely incorporated. Chill batter at least 2 hours. Preheat oven to 450. Make maple cream: Bring maple syrup and heavy cream to boil in small saucepan. Divide chilled batter among 4 ramekins, filling each only half way. Pour maple cream over top, stopping at least 1/4″ from top. Place on baking sheet and bake until tops are bubbling and caramelized, about 20 min. Serve immediately with vanilla ice cream, creme fraiche or a drizzle of cold cream.
Butter     6 T
Sugar     .5 c
Eggs     1
Flour     1 c + 1 T
Baking Powder     1/2 tsp
Maple Syrup     1 c
​Heavy Cream     1 c