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For what reason is chilling for 24 hours required?

I have a question about step 4 on the recipe "Pudding Chomeur" from camille. It says:

"Chill for at least 24 hours"

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Tad_and_amanda_in_the_kitchen

Amanda is a co-founder of Food52.

added over 2 years ago

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.

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