What is Teurgoule?

Teurgoule is a French dessert made mainly of rice and strong cream or whole milk and is flavored with sugar and cinnamon. Low temperature and long baking time give a bowl of its signature caramelized bay and a rich, spicy taste. It is a traditional meal in the kitchen of Normandy, a region in northern France and is similar to rice puddings of other kitchens. Other commonly accepted names for dessert include Torrinée and Bourre-Guele.

White, short -grain rice is often a preferred type of rice for dessert, because its mild taste with a mixture with other ingredients without changing the taste of the bowl. Since the food is to be strong and creamy, it is generally recommended to use heavy cream or whole milk as a liquid. Milk with a lower fat content can produce thinner texture and less rich taste. Cinnamon is a traditional aroma that chooses to give Teurgoule its distinctive spicy taste, but almisty is also a common addition of spices. If chPeople are opposed to the spicy of the bowl, it is also possible to use sweet ingredients such as vanilla extract or sugar.

Teurgoule is usually produced by a combination of uncooked white rice with cream, cinnamon and any other required spice or sweetener. The rice ratio to the liquid may vary depending on the preferred structure, but the common ratio is about seven parts of the liquid to one part of the rice. In general, it is recommended to use a higher liquid ratio to rice so that rice does not dry during the long baking process.

The type of baking tray, which is traditionally recommended for the preparation of Teurgoule, is known as an off -road pot. The terrain pot is a deep rectangular or oval bowl, which is usually made of clay, type of ceramic ceramics. When the terine pot is roasted, it is assumed that some people pass on a distinctive taste target of food food that is baked in it.

baking time for Teurgoule can be verydiffer depending on the recipe. Traditional dessert recipes often require an initial shorter baking time at a higher temperature, such as one hour at 375 degrees of fahrenheite (190.5 degrees Celsius) to caramelize the upper part of the dessert. The temperature can be reduced, for example to 215 degrees Fahrenheit (101.6 degrees Celsius) and baked for approximately five hours to allow baking rice to absorb liquid. Once the dessert is roasted for a preferred consistency, it is generally allowed to rest until it is reduced to the room temperature before serving.