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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 5 godz. 10 min
- Porcje
- 6
- Trudność
- Łatwy
Informacja o alergenach: może zawierać mleko. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
- 1,5 lwhole milk
- 200 ground grain rice
- 100 ggranulated sugar
- 1 szt.cinnamon stick
- 1 łyżeczkavanilla extract(opcjonalnie)
- 1 szczyptasalt
Sprzęt
large oven-safe dish · oven
Sposób przygotowania
Krok po kroku
- 1
Preheat your oven to a very low temperature, around 130°C (275°F).
Około 5 min
Wskazówka kucharza: 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.
Około 2 min
Wskazówka kucharza: 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.
Około 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.
Około 3 godz.
Wskazówka kucharza: 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.
Około 2 godz.
Wskazówka kucharza: Teurgoule is traditionally served lukewarm or at room temperature, never hot directly from the oven.
Przechowuj prawidłowo
Store leftover teurgoule covered in the refrigerator.
Teurgoule is best enjoyed at room temperature; reheating is not recommended as it can alter the texture.