feat: add Pouding Chomeur with Pure Maple Sauce

cook/desserts/Pouding Chomeur with Pure Maple Sauce.cook

@@ -0,0 +1,18 @@
+>> source: Costco
+>> serves: 12 to 16
+
+Preheat oven to 350 F.
+
+Combine @maple syrup{2%cups}, @light brown sugar{1.5%cups}, @heavy cream{1.5%cups}, softened @unsalted butter{1/2%cup}, @vanilla{1%Tbsp}, and @salt{1/2%tsp} in a #medium saucepan{}. Cook over medium, stirring occasionally, until the butter is melted and sugar is dissolved. Turn the heat off and reserve.
+
+In a #large mixing bowl{}, cream the softened @unsalted butter{1/2%cup} and @granulated sugar{3/4%cup} with an #electric mixer{} until light, about ~{5%minutes}. Add the room temperature @eggs{2%large} and mix until fluffy, about ~{2%minutes}.
+
+In a #separate bowl{}, mix the @all-purpose flour{1.5%cups}, @cornstarch{1/4%cup}, @baking powder{2%tsp} and @salt{1/2%tsp} until very well combined. Separately, mix the room temperature @buttermilk{3/4%cup} and @vanilla{1%tsp}.
+
+Add half of the dry ingredients to the creamed mixture. Mix on low speed until barely incorporated, then pour in half the buttermilk-vanilla mixture; resume mixing on low speed until just combined. Repeat with a third of the dry ingredients, then the buttermilk-vanilla mixture, and finally add the rest of the dry ingredients.
+
+Transfer the batter to a #9-inch square baking dish{}. Make sure that the dish is at least 2.5 inches high, and spread lightly to the edge.
+
+Delicately pour the reserved maple sauce over the batter, placing a spoon under the stream of sauce to help break its fall. Bake for 40 to ~{45%minutes}, or until the top is golden and completely set.
+
+Remove the cake from the oven. Cool for a few hours.

dictionary.txt

@@ -711,3 +711,6 @@ Robuchon's
 au
 claire-saffitz
 libby
+Pouding
+Chomeur
+Chômeur

docs/desserts/pouding-chomeur-with-pure-maple-sauce.md

@@ -0,0 +1,86 @@
+---
+comments: true
+tags:
+  - dessert
+---
+# :custard: Pouding Chômeur with Pure Maple Sauce
+
+![Pouding Chomeur with Pure Maple Sauce][1]{ loading=lazy }
+
+| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
+|:----------------------------------:|:-----------------------: |
+| 12 to 16 | 52 minutes |
+
+## :salt: Ingredients
+
+- :maple_leaf: 2 cups maple syrup
+- :maple_leaf: 1.5 cups light brown sugar
+- :glass_of_milk: 1.5 cups heavy cream
+- :butter: 0.5 cup unsalted butter
+- :icecream: 1 Tbsp vanilla
+- :salt: 0.5 tsp salt
+- :butter: 0.5 cup unsalted butter
+- :candy: 0.75 cup granulated sugar
+- :egg: 2 large eggs
+- :ear_of_rice: 1.5 cups all-purpose flour
+- :corn: 0.25 cup cornstarch
+- :dash: 2 tsp baking powder
+- :salt: 0.5 tsp salt
+- :butter: 0.75 cup buttermilk
+- :icecream: 1 tsp vanilla
+
+## :cooking: Cookware
+
+- 1 medium saucepan
+- 1 large mixing bowl
+- 1 electric mixer
+- 1 separate bowl
+- 1 9-inch square baking dish
+
+## :pencil: Instructions
+
+### Step 1
+
+Preheat oven to 350 F.
+
+### Step 2
+
+Combine maple syrup, light brown sugar, heavy cream, softened unsalted butter, vanilla, and salt in a medium saucepan.
+Cook over medium, stirring occasionally, until the butter is melted and sugar is dissolved. Turn the heat off and
+reserve.
+
+### Step 3
+
+In a large mixing bowl, cream the softened unsalted butter and granulated sugar with an electric mixer until light,
+about 5 minutes. Add the room temperature eggs and mix until fluffy, about 2 minutes.
+
+### Step 4
+
+In a separate bowl, mix the all-purpose flour, cornstarch, baking powder and salt until very well combined. Separately,
+mix the room temperature buttermilk and vanilla.
+
+### Step 5
+
+Add half of the dry ingredients to the creamed mixture. Mix on low speed until barely incorporated, then pour in half
+the buttermilk-vanilla mixture; resume mixing on low speed until just combined. Repeat with a third of the dry
+ingredients, then the buttermilk-vanilla mixture, and finally add the rest of the dry ingredients.
+
+### Step 6
+
+Transfer the batter to a 9-inch square baking dish. Make sure that the dish is at least 2.5 inches high, and spread
+lightly to the edge.
+
+### Step 7
+
+Delicately pour the reserved maple sauce over the batter, placing a spoon under the stream of sauce to help break its
+fall. Bake for 40 to 45 minutes, or until the top is golden and completely set.
+
+### Step 8
+
+Remove the cake from the oven. Cool for a few hours.
+
+## :link: Source
+
+- Costco
+
+[1]: <../assets/images/pouding-chomeur-with-pure-maple-sauce.jpg>

mkdocs.yml

@@ -322,6 +322,7 @@ nav:
       - Peanut Butter Cups: desserts/peanut-butter-cups.md
       - Pear Tarte Tatin: desserts/pear-tarte-tatin.md
       - Pecan Brittle: desserts/pecan-brittle.md
+      - Pouding Chômeur with Pure Maple Sauce: desserts/pouding-chomeur-with-pure-maple-sauce.md
       - Pumpkin Cheesecake: desserts/pumpkin-cheesecake.md
       - Rice Krispies: desserts/rice-krispies.md
       - Slow Cooker Apple Crisp: desserts/slow-cooker-apple-crisp.md