I have a question about step 6 on the recipe "Pudding Chomeur" from camille. It says:
"Divide dough in 6 ramekins and fill each with the cream and syrup mix"
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What size ramekins do you use?
That's a good question. A&M say to no more than 1/2 fill the ramekins, and the syrup should come no closer than 1/4-inch from the top to prevent boil over. Based on the volume of the ingredients I'm thinking for 6 ramekins you'd have to have 8 oz size. A&M also recommended making smaller servings as the pudding is rich.
The big-batch dinner we'll be making all season long.
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