Indulge in Traditional Norman Teurgoule: Even More Decadent Than Rice Pudding!

A thick caramelized crust conceals an ultra-creamy rice pudding infused with a delightful cinnamon flavor… Teurgoule is a comforting dessert like no other. François-Régis Gaudry embarked on a journey to find the best version of this Norman specialty and discovered it at Granville, in the Champs Libre bakery: “They make a teurgoule that will give you goosebumps,” he revealed on France Inter. The food critic managed to secure the cherished recipe from Léna Patier and Jules Le Fèvre, the founders of this committed bakery that highlights Norman local products. Preparing it is no witchcraft, just a few clever tricks!

Ingredients for Authentic Norman Teurgoule

Traditionalists might use a stoneware dish for cooking, but a casserole dish works as well. Here are the amounts needed for a 3-liter dish.

• 150 g of round rice
• 180 g of light brown sugar
• 8 g of cinnamon powder
• 2 liters of whole milk
• 2 pinches of salt

How to Prepare Authentic Norman Teurgoule

“Never tell a Norman that teurgoule is just rice pudding, or you might end up at the bottom of the English Channel with lead weights,” jokes François-Régis Gaudry on France Inter. Indeed, the texture of teurgoule is unmatched: the rice is confit in its milk, almost caramelized. The secret? A special kind of baking… in the oven!

1. Preheat the oven to 350°F.
2. In a stoneware dish or casserole, mix the round rice with the sugar, cinnamon, and salt.
3. Pour the milk over the top. It’s crucial to use whole milk, a bit fatty, which is the secret to a good teurgoule, hints the expert. At this stage, it’s not necessary to stir the dry ingredients with the liquid, as everything will come together during cooking.
4. Bake in the preheated oven for 2 hours 30 minutes. Then, leave the dish in the turned-off oven for an additional 1 hour.

Be aware, teurgoule is not served hot but rather warm or at room temperature. Otherwise, you might “twist your face,” jokes François-Régis Gaudry. Let us know what you think!