Olivier Poels 5:40 p.m., April 28, 2022
Here is a dessert that the Normans know well!
From 1755, in order to avoid famine, the king's intendant in Honfleur, François Orceau de Fontette, had rice and spices imported into the Pays d'Auge.
Legend also claims that the boat that unloaded the rice in the port of Honfleur was taken by Norman corsairs!
The inhabitants who do not know this product do not know how to prepare it... But recipes posted on the walls suggest, among other things, to cook it in farm milk, a product which is found in abundance in the region.
The teurgoule is prepared in the ovens of the bakers, where the mixture of rice, whole milk and cinnamon cooks for long hours.
Origin of the name: hungry, the inhabitants threw themselves on these hot rice pudding terrines to the point of "writhing the ghoul".
A good teurgoule should have a golden crust and no longer contain any liquid.
The teurgoule recipe
Ingredients :
150 g round rice
2 liters of raw whole milk (unpasteurized)
150 g of brown sugar
1 pinch of salt
2 tsp cinnamon
In a large bowl, pour the rice, brown sugar, cinnamon, pinch of salt and add the milk
Bake for 3 hours at 160°C then lower the oven to 140°C and continue baking for 2 hours
You can replace the cinnamon with vanilla