I have a question about step 4 on the recipe "Pudding Chomeur" from camille. It says:
"Chill for at least 24 hours"
Amanda is a co-founder of Food52.
It's a little like cookie dough -- you don't technically need to chill it for 24 hours, but if you do, it gives the dry ingredients more time to absorb the liquid ingredients, and makes for a better flavor and texture. Subtle but worth it if you have the time.
Love and elbow grease is all you need.
Shop Spring Cleaning
Slow-Cooked Dinner Tonight
Eclectic Truffle Chocolate Bars
Grilled Brie Sandwiches
Please enter a valid email address.
Well played. You deserve a cookie.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
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.