Pear and Walnut Madeleine Pudding with Caramel Rum Sauce

From Which Things Grow
  • Yield: servings


1/2cup pear, cubed (about one pear)
1/4cup walnuts, chopped
2 eggs, lightly beaten
1cup heavy cream
1/3cup granulated sugar
1/2teaspoon cinnamon
1/8teaspoon nutmeg
1/2teaspoon vanilla
1/4teaspoon salt
10 Donsuemor Traditional Madeleine cookies, each cookie cut into quarters
1tablespoon butter
Caramel Rum Sauce
1tablespoon corn starch
1/3cup heavy cream
1/4cup water
1/2teaspoon salt
1tablespoon butter
1-2tablespoon dark rum
1/2teaspoon vanilla


  1. Preheat oven to 350℉.  Generously grease four ramekins with the 1 T butter. Place ramekins on a baking sheet.
  2. In a medium bowl, combine eggs, cream, sugar, cinnamon, nutmeg, vanilla and salt. Whisk to incorporate thoroughly.
  3. 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.
  4. 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
  5. 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.
  6. Pour sauce over slightly cooled puddings, add a dash of cinnamon and enjoy!

—Recipe by Cares and Mimi, From Which Things Grow