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.
Een origineel recept van Forkin
- Totale tijd
- 5 uur 10 min
- Porties
- 6
- Moeilijkheid
- Makkelijk
Allergeneninformatie: kan melk bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.
Mise-en-place
Ingrediënten
- 1,5 lwhole milk
- 200 ground grain rice
- 100 ggranulated sugar
- 1 stcinnamon stick
- 1 tlvanilla extract(optioneel)
- 1 snufjesalt
Keukengerei
large oven-safe dish · oven
De bereidingswijze
Stap voor stap
- 1
Preheat your oven to a very low temperature, around 130°C (275°F).
Ongeveer 5 min
Tip van de kok: 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.
Ongeveer 2 min
Tip van de kok: 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.
Ongeveer 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.
Ongeveer 3 uur
Tip van de kok: 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.
Ongeveer 2 uur
Tip van de kok: Teurgoule is traditionally served lukewarm or at room temperature, never hot directly from the oven.
Goed bewaren
Store leftover teurgoule covered in the refrigerator.
Teurgoule is best enjoyed at room temperature; reheating is not recommended as it can alter the texture.