106min 4 ppl
Teurgoule Normande
13 minutes
4 people
Easy≤30 min & ≤6 steps
13 min · 5 steps
Easy: ≤30 min and ≤6 steps
410 kcalper person
Protein 12g
Carbs 72g
Fats 9g
About this dish
This Norman rice pudding develops its signature amber crust through hours of patient, low, undisturbed baking — whole milk from the region and a bold hand with cinnamon are non-negotiable.
Allergy Info
Dairy
Diet Info
Vegetarian
Ingredients
Dairy & Eggs
- Whole milkroom temperature1.5 litres
Dried Goods
- Pudding Riceshort-grain round rice, unrinsed120 g
- Caster sugar150 g
Spices & Seasonings
- Ground cinnamon2 tsp
- Fine sea salt0.25 tsp
- Freshly grated nutmeg1 pinch
Utensils
- Deep Earthenware Baking Dish
Method
1
Measure the rice, sugar, cinnamon, salt, and nutmeg into a large, deep earthenware or heavy ceramic baking dish (about 28–30 cm diameter, at least 6 cm deep). Stir briefly to combine.
Approx. 5 minutes
2
Pour the whole milk over the dry ingredients and stir well until the sugar is dissolved and everything is evenly distributed.
Approx. 3 minutes
3
Place the dish, uncovered, in a cold oven and set the temperature to 150°C, or 130°C for a fan oven, or gas mark 2 — this gentle start prevents the milk from scalding unevenly. Bake undisturbed for about 1 hour, until a pale skin begins to form across the surface and the edges show the first signs of colour.
Approx. 2 minutes
4
Reduce the oven temperature to 130°C, or 110°C for a fan oven, or gas mark a half and continue baking undisturbed for a further 3 hours, without stirring or breaking the skin, until the top is deep amber-brown and the pudding beneath is thick, creamy, and barely trembles at the centre when the dish is gently nudged.
Approx. 1 minute
5
Remove from the oven and allow to rest at room temperature for at least 30 minutes before serving — the pudding will continue to set as it cools. Serve warm or at room temperature directly from the dish.
Approx. 2 minutes
