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.
En original oppskrift av Forkin
- Total tid
- 5 t 10 min
- Porsjoner
- 6
- Vanskelighetsgrad
- Enkel
Allergeninformasjon: kan inneholde melk. Kontroller alltid ingredienspakningen hvis du har en allergi.
Forberedelser
Ingredienser
- 1,5 lwhole milk
- 200 ground grain rice
- 100 ggranulated sugar
- 1 stk.cinnamon stick
- 1 tsvanilla extract(valgfritt)
- 1 klypesalt
Utstyr
large oven-safe dish · oven
Fremgangsmåte
Trinn for trinn
- 1
Preheat your oven to a very low temperature, around 130°C (275°F).
Omtrent 5 min
Kokkens tips: 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.
Omtrent 2 min
Kokkens tips: 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.
Omtrent 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.
Omtrent 3 t
Kokkens tips: 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.
Omtrent 2 t
Kokkens tips: Teurgoule is traditionally served lukewarm or at room temperature, never hot directly from the oven.
Hold den god
Store leftover teurgoule covered in the refrigerator.
Teurgoule is best enjoyed at room temperature; reheating is not recommended as it can alter the texture.