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.
Forkin 的原创食谱
- 总用时
- 5小时 10分钟
- 份量
- 6
- 难度
- 简单
过敏原信息： 可能含有牛奶。如有过敏，请务必查看配料包装。
备料
配料
- 1.5 lwhole milk
- 200 ground grain rice
- 100 ggranulated sugar
- 1 个cinnamon stick
- 1 茶匙vanilla extract(可选)
- 1 撮salt
厨具
large oven-safe dish · oven
做法
分步操作
- 1
Preheat your oven to a very low temperature, around 130°C (275°F).
约 5分钟
烹饪提示： 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.
约 2分钟
烹饪提示： 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.
约 1分钟
- 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.
约 3小时
烹饪提示： 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.
约 2小时
烹饪提示： Teurgoule is traditionally served lukewarm or at room temperature, never hot directly from the oven.
妥善保存
Store leftover teurgoule covered in the refrigerator.
Teurgoule is best enjoyed at room temperature; reheating is not recommended as it can alter the texture.