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.
Оригінальний рецепт від Forkin
- Загальний час
- 5 год 10 хв
- Порції
- 6
- Складність
- Легко
Інформація про алергени: може містити молоко. Якщо у вас є алергія, завжди перевіряйте паковання інгредієнтів.
Підготовка
Інгредієнти
- 1,5 lwhole milk
- 200 ground grain rice
- 100 ggranulated sugar
- 1 шт.cinnamon stick
- 1 ч. л.vanilla extract(за бажанням)
- 1 дрібкаsalt
Приладдя
large oven-safe dish · oven
Спосіб приготування
Крок за кроком
- 1
Preheat your oven to a very low temperature, around 130°C (275°F).
Близько 5 хв
Примітка кухаря: 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.
Близько 2 хв
Примітка кухаря: 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.
Близько 1 хв
- 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.
Близько 3 год
Примітка кухаря: 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.
Близько 2 год
Примітка кухаря: Teurgoule is traditionally served lukewarm or at room temperature, never hot directly from the oven.
Правильне зберігання
Store leftover teurgoule covered in the refrigerator.
Teurgoule is best enjoyed at room temperature; reheating is not recommended as it can alter the texture.