Teurgoule
Teurgoule is the Norman dessert baked for five hours at a low temperature, until the milk reduces and a dark caramelised skin forms on top. Beneath it the rice is creamy and deeply cinnamon-scented. It used to go into the bread oven after the bread and stay there all afternoon — today an oven at 150°C does the job. The work is ten minutes: tip in, pour over, put in the oven. The rest happens by itself, and the house smells of cinnamon.
Your own work in that: 0 min.
- Preparation 10 min
- Baking 300 min
- Cooling 30 min
Step by step
0 / 8 doneHeat the oven
Heat the oven to 150°C (top and bottom heat, no fan).
Ingredients: 150 g round rice (risotto or pudding rice) · 1500 ml whole milk · 120 g sugar · 2 tsp ground cinnamon · 1 pinch salt · 10 g butter for the dish
Prepare the dish
Butter a deep ovenproof dish of at least 3 litres — earthenware for preference. The mixture alone is about 1.8 litres and the milk rises sharply early on, so leave at least 4 cm of clear rim above it. Stand the dish on a baking tray to catch any boil-over.
Ingredients: 150 g round rice (risotto or pudding rice) · 1500 ml whole milk · 120 g sugar · 2 tsp ground cinnamon · 1 pinch salt · 10 g butter for the dish
Mix the dry ingredients
Add the rice, sugar, cinnamon and a pinch of salt to the dish and stir.
Ingredients: 150 g round rice (risotto or pudding rice) · 1500 ml whole milk · 120 g sugar · 2 tsp ground cinnamon · 1 pinch salt · 10 g butter for the dish
Rice, sugar and cinnamon — the whole list.Pour in the milk
Add the milk and stir so the rice spreads evenly. Do not stir again — the skin must form undisturbed.
Ingredients: 150 g round rice (risotto or pudding rice) · 1500 ml whole milk · 120 g sugar · 2 tsp ground cinnamon · 1 pinch salt · 10 g butter for the dish
A lot of milk to a little rice — as it should be.Bake two hours
Put the dish on the middle shelf and bake 2 hours. The milk starts to reduce and a pale skin appears.
Ingredients: 150 g round rice (risotto or pudding rice) · 1500 ml whole milk · 120 g sugar · 2 tsp ground cinnamon · 1 pinch salt · 10 g butter for the dish
Keep baking
Bake another 3 hours, until the skin is dark brown and the rice has absorbed nearly all the milk. If the skin browns too quickly, drop to 140°C.
Ingredients: 150 g round rice (risotto or pudding rice) · 1500 ml whole milk · 120 g sugar · 2 tsp ground cinnamon · 1 pinch salt · 10 g butter for the dish
The dark skin is teurgoule's signature.Check
When ready, the rice under the skin is creamy and firm — a spoon should meet resistance without the pudding being dry. If it is still watery, bake 20–30 minutes more.
Ingredients: 150 g round rice (risotto or pudding rice) · 1500 ml whole milk · 120 g sugar · 2 tsp ground cinnamon · 1 pinch salt · 10 g butter for the dish
Cool and serve
Cool at least 30 minutes. Teurgoule is eaten lukewarm or cold, traditionally with fallue brioche and a glass of cider.
Ingredients: 150 g round rice (risotto or pudding rice) · 1500 ml whole milk · 120 g sugar · 2 tsp ground cinnamon · 1 pinch salt · 10 g butter for the dish
Before you start
The dish
Normandy uses a deep earthenware bowl — clay heats slowly and evenly. A lidless cast-iron pot or ceramic roaster works too. A shallow dish gives too much skin and too little cream.
Without cinnamon
The Honfleur version sometimes leaves out the cinnamon and uses a split vanilla pod instead. Milder, and closer to ordinary rice pudding.
Storage
Covered, it keeps 3 days in the fridge. Serve at room temperature — straight from the fridge it is dense and dull.
