Chew on This | Pear and Walnut Madeleine Pudding with Caramel Rum Sauce

Madeleines. They're delicious little French buttery cakes that are tender on the inside 

with sweet snappy crisp edges. Have you had madeleines before? They're yum!

Mimi and I were invited to create a recipe using these scrumptious little cakes by a 

company named Donsuemor. We very gladly accepted and created several recipes. This is our first offering - Pear and Walnut Madeleine Pudding with Caramel Rum Sauce. 

A twist on bread pudding, our madeleine pudding is a taste of Fall. Nutmeg and cinnamon create a delicious warmth while the pears and madeleines bring the soft sweetness. 

Crunchy walnuts and a custard-like pudding - decadent! What more could a person want out of their dessert?  Oh, Caramel Rum Sauce please. Good golly! 

Put it all together and you've got a smashing success! Enjoy!

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Here's the recipe:

Pear and Walnut Madeleine Pudding with Caramel Rum Sauce

(4 servings)

1/2 C pear, cubed (about one pear)

1/4 C walnuts, chopped

2 eggs, lightly beaten

1 C heavy cream

1/3 C granulated sugar

1/2 t cinnamon

1/8 t nutmeg

1/2 t vanilla

1/4 t salt

10 Donsuemor Traditional Madeleine cookies, each cookie cut into quarters

1 T butter

Preheat oven to 350℉.  Generously grease four ramekins with the 1 T butter. Place ramekins on a baking sheet.

In a medium bowl, combine eggs, cream, sugar, cinnamon, nutmeg, vanilla and salt. Whisk to incorporate thoroughly.

Next, divide your pears, walnuts and Donsuemor Madeleines, evenly between your four ramekins. Now pour your liquid mixture between your four ramekins. Allow the Madeleines to soak in the liquid 10-15 minutes before placing them into the oven.

Bake your puddings between 25-30 minutes or until set. Allow to cool for 5-10 minutes before covering in rum sauce and serving. While puddings are baking, make your rum sauce.

Caramel Rum Sauce

1/2 C brown sugar

1 T corn starch

1/3 C heavy cream

1/4 C water

1/2 t salt

1 T butter

1-2 T dark rum

1/2 t vanilla

In a sauce pan, combine your sugar, corn starch, cream, water and salt. Cook over medium low heat until smooth and sauce begins to thicken. Once sauce is thick, but still pourable, remove from heat and add butter,  1 T rum and vanilla. Stir until incorporated and butter has melted into the sauce. Taste sauce and add more rum if desired.

Pour sauce over slightly cooled puddings, add a dash of cinnamon and enjoy!