Bouille
Here is a local Cajun favorite desert recipe that is typically served during family celebrations and gatherings. I’ve used this recipe to make BOUILLE (pronounced Boo-yee) for many of my author guests who have visited my home. It’s always a hit — enjoy this taste of a Cajun Christmas!
Bouille is basically a sweet egg custard poured on top a plain butter sheet cake. Tarte a la Bouille features the same delicious concoction served in a tart crust. The custard can also be served over angel food cake topped with fresh sliced strawberries. I hope y’all enjoy this recipe during the holidays or anytime of the year. Bon Appetit!
Ingredients
1 can of sweetened condensed milk
1 12 oz. can Pet Milk (evaporated milk)
2 12 oz. cans whole milk (use Pet Milk can to measure whole organic milk)
8 heaping teaspoons cornstarch
2 teaspoons vanilla OR to taste
1-1/2 cups Louisiana Cane sugar (if available)
2 large eggs
1 cup of good organic butter
Instructions
Mix sugar, eggs and cornstarch together. Set aside.
Heat 1 can of Pet milk, 1 can of whole milk and 1 cup of butter. When the butter is melted, slowly add in the remaining Pet milk, whole milk, and egg mixture making sure you continue to stir it well with a whisk until the mixture thickens. Stir in vanilla and condensed milk. Remove from stove and set aside.
I like to serve it hot! Yum!! Pour the Bouille over slices of warm buttered cake. And yes, it is really good cold too.
