Teurgoule

Teurgoule

By
From
Salted Caramel Dreams
Serves
8
Photographer
River Thompson

This is a very special rice pudding hailing from Normandy – it even has its own brotherhood that guards the official recipe. It is traditionally served with a Fallue, a type of brioche bread. The long, slow baking time gives this rice pudding its distinct, thick ‘caramelised’ crust (I think this might be our old friend Maillard at play again). Under the crust hides a golden custard layer and then the delicious sweet caramel rice. Very naughtily, I like mine with extra cream and dark plum jam.

Ingredients

Quantity Ingredient
1.5 litres full-fat milk
500ml double cream
150g short-grain pudding rice
150g caster sugar
1/2 teaspoon sea salt
seeds of 1 vanilla pod
1 cinnamon stick
1/4 fresh nutmeg, grated

Method

  1. Preheat the oven to 150°C.
  2. Mix all of the ingredients except the nutmeg in a large, oven-safe, deep-sided dish. Grate the nutmeg over the top of the mixture.
  3. Bake for 1 hour, then turn the oven down to 110°C and continue to cook for a further 5 hours, or until you have a thick, caramelised crust.
  4. Leave for 30 minutes to settle, then serve warm.
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