Teurgoule Recipe
French · Dessert · 190 min total
Teurgoule is a traditional Norman rice pudding, slow-baked to create a creamy, caramelized crust. This recipe captures its rich, comforting flavor with minimal effort.
10
min prep
min prep
180
min cook
min cook
6
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 1 cup short-grain white rice (e.g., arborio)
- 1/2 cup granulated sugar
- 1 vanilla bean, split lengthwise
- 1/2 teaspoon salt
- 6 cups whole milk
- 1/4 cup unsalted butter, cut into small pieces
- Ground cinnamon or nutmeg for dusting (optional)
Instructions
- Preheat oven to 300°F (150°C).
- In a large bowl, combine rice, sugar, and salt. Scrape vanilla bean seeds into the mixture and add the pod.
- Stir in milk until well combined. Pour mixture into a 2-quart baking dish.
- Dot the surface with butter pieces.
- Bake for 3 hours, stirring gently after 1 hour to redistribute rice. Do not stir after the first hour to allow a crust to form.
- The pudding is done when the top is golden brown and the rice is tender. Remove from oven and let cool slightly.
- Serve warm or at room temperature, dusted with cinnamon or nutmeg if desired.
Tips
- For a richer flavor, use whole milk and avoid stirring after the first hour to develop a caramelized crust.
- Leftovers can be refrigerated and reheated gently with a splash of milk.
- Teurgoule is traditionally served in the dish it was baked in.
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