Amazing, Alana! I know that Vermont and Quebec share a nice close bond, and though in Canada we only use our own syrups, I’ve heard nothing but equally good things about the local supply in Vermont. I hope you’ll all absolutely enjoy it. A truly “homemade” dessert in class today, if there ever was one!

So glad you finally ended up discovering it, Michele. To be honest, my husband said he’d only ever had it in Quebec until fishing in northern Ontario once, and had it there as well (it was bordering Quebec). But I had personally never seen it on a menu anywhere near us in Ontaro, which is shocking, because it’s a delicious and truly Canadian dessert.

Thrilled it was part of your dinner and thrilled that it’ll become part of your rotation. As always, sounds like you nailed the accompaniments – you can almost never go wrong with strawberries!

I made this for a family Easter dinner, using half dark and half medium maple syrup. So easy, so delicious, popped it in the oven when we sat down to our main course, after making the maple syrup/cream topping and the bottom ahead of time and keeping in the fridge. I served it with strawberries frozen last summer, which get syrupy and soft when defrosted. Didn’t use whipped cream but we think next time this would be a lovely addition. This will go in the family celebratory dinners rotation.

Thank you yet again Audrey.

I really wish I could answer that for you, Jocelyn, but I have to be honest and say I’ve never tried. To be completely honest, if it’s just a lactose issue, I would 100% go the route of using lactose-free milk and cream (if they’re available) over using almond milk. I love subbing almond milk when I can, but I just don’t think this recipe is one I would do it for.

So glad you found this recipe as well, Cecile, I truly hope you and your friends will enjoy it. Love that you had your own sugar shack, that sounds like a dream! Especially having your own supply of maple syrup. Now you’re living a very dream in a very different climate, what a change! But glad you’re bringing some of home to Florida 🙂

One reader did share with me that used to make these in ramekins when she was younger, but I didn’t get the temperature/baking instructions from her yet to pass along. That said, I don’t see why they wouldn’t work, I just don’t know what proportions to put into each ramekin, which is a touch important (along with baking time).

If/when I get that information, I will definitely pass it along to readers!

Could this recepie be made in small ramekins ?? Or would it not bake as well?? Thank you.