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Teurgoule
Norman Rice Pudding
A classic Norman rice pudding, Teurgoule is made by slow-baking short-grain rice with milk, sugar, and cinnamon until incredibly creamy and topped with a delightful caramelized crust. It's a comforting and elegant dessert.
🧂 食材
- 200 g Short-grain rice (like Arborio or Carnaroli)
- 2 L Whole milk
- 150 g Granulated sugar
- 2 tsp Ground cinnamon
- 1/2 tsp Salt
👨🍳 步驟
- 1
Preheat your oven to 140°C (275°F). Lightly grease a large, oven-safe earthenware or ceramic baking dish (approximately 2-liter capacity).
⏱️ 5 minutes - 2
In a large bowl, combine the short-grain rice, whole milk, granulated sugar, ground cinnamon, and salt. Stir gently until the sugar and salt are mostly dissolved and all ingredients are well incorporated. Ensure there are no clumps of rice.
⏱️ 5 minutes - 3
Pour the mixture into the prepared baking dish. It should fill the dish about two-thirds to three-quarters full. Place the dish in the preheated oven.
⏱️ 2 minutes - 4
Bake for 4 to 5 hours, undisturbed. During this time, the milk will slowly absorb into the rice, and a beautiful, golden-brown caramelized crust will form on the surface. The pudding should become thick and creamy.
⏱️ 4-5 hours - 5
Once baked, carefully remove the dish from the oven. The Teurgoule can be served warm, at room temperature, or chilled. The caramelized crust is the most prized part, so be sure to serve it with it intact.
⏱️ 5 minutes
💡 專業提示
- ✓Resist the urge to stir the Teurgoule during baking. This is essential for developing the characteristic creamy texture and the delicious caramelized crust.
- ✓The golden-brown crust is the signature of a well-made Teurgoule. Don't be afraid if it looks deeply caramelized; that's where the flavor is!
- ✓The 'very low, very slow' baking method is key to achieving the perfect consistency and preventing the milk from scorching.
- ✓For an even deeper flavor, consider adding a cinnamon stick to the milk mixture before baking and removing it before serving.
✨ 創意點子
發揮創意，製作屬於您自己的食譜版本
- Add a vanilla bean (split and scraped) or 1 teaspoon of vanilla extract to the milk mixture for a vanilla-infused Teurgoule.
- Stir in a handful of raisins (soaked in warm water for 10 minutes and drained) along with the other ingredients in Step 2.