A recipe prepared in less than 10 minutes and the best rice pudding ever.
This week is about more childhood memories. I remember going to the bakery after school getting some bread for the evening and smelling all the scents of the bakery. One scent I clearly remember is the smell of cinnamon. I remembered asking the lady of the bakery what smells so good and she answered “oh. It is probably the Teurgoule, just out of the oven”. “The Teur what?” I replied. she smiled, took me to the counter and showed me that big terracotta dish. I said “it looks burnt” she said “no it is just the skin, wait let me give you a taste” I was 9 years of age and I will never forget that experience. The smell, the creamy texture of the rice, the taste was amazing. It took my tastebudes to places I have never been before. My love for this sweet rice pudding was born.
This dish was named the “Teurgoule”, because of what it does to people. The Norman used to eat the pudding while still hot, so it created “to twist the ghoul, the head”
History of the Teurgoule.
This speciality from Normandy was baked in a wood fire oven for many years. AS the fire dies off the Teurgoule was place and cooked for 4 to 6 hours. Nowadays, Bakers cooked the Teurgoule once they finish baking breads for the day. They switch off the oven and leave the Teurgoule to cook for hours.
the teurgoule comes from a little and beautiful of Normandy, Honfleur. This town is a must visit if you are in the area. The inventor of the dessert was François Orceau de Fontette (1718-1794). The intendant of the Generalitat of Caen appointed by Louis XV, in 1752, imported rice and spices.
It is now your turn to enjoy this ancestral recipe.