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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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.
Let's settle this once and for all, shall we?
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