Teurgoule (French Rice Pudding)
Teurgoule is a traditional Norman rice pudding, slow-baked until a thick, caramelized crust forms on top. It's known for its rich, creamy texture and delicate spice, perfect for a comforting dessert.
Una recepta original de Forkin
- Temps total
- 5 h 10 min
- Racions
- 6
- Dificultat
- Fàcil
Informació sobre al·lèrgens: pot contenir llet. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
- 1,5 lwhole milk
- 200 ground grain rice
- 100 ggranulated sugar
- 1 ucinnamon stick
- 1 ctvanilla extract(opcional)
- 1 pessicsalt
Estris
large oven-safe dish · oven
Elaboració
Pas a pas
- 1
Preheat your oven to a very low temperature, around 130°C (275°F).
Uns 5 min
Nota de cuina: A very low and consistent temperature is key for the teurgoule's texture and crust formation.
- 2
In a large, heavy oven-safe dish or terracotta pot, combine the whole milk, round grain rice, granulated sugar, cinnamon stick, and salt.
Uns 2 min
Nota de cuina: Ensure your dish is large enough to prevent the milk from boiling over during the long cooking process.
- 3
Stir everything well to ensure the sugar is dissolved and the rice is evenly distributed.
Uns 1 min
- 4
If using, add the vanilla extract.
- 5
Place the dish in the preheated oven and bake for at least 3 hours, or up to 4 hours, without stirring.
Uns 3 h
Nota de cuina: Resist the urge to stir; this allows the caramelized crust to form properly on top.
- 6
After baking, remove the teurgoule from the oven.
- 7
Let it cool completely at room temperature for at least 2 hours before serving.
Uns 2 h
Nota de cuina: Teurgoule is traditionally served lukewarm or at room temperature, never hot directly from the oven.
Conservació
Store leftover teurgoule covered in the refrigerator.
Teurgoule is best enjoyed at room temperature; reheating is not recommended as it can alter the texture.