I have a question about the recipe "Pudding Chomeur" from camille.
Several people have talked about making this with brown sugar instead of maple syrup. Can you describe how to do that? Frankly can't afford that much real maple syrup!
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.