Recipe: Torgoule

Name: Torgoule
Prep time: 10 min
Cook time: 180 min
Total time: 190 min
Yield: 8 servings
Ingredients: 2 liters (2.1 qt) of whole milk; 2 packets of real vanilla sugar; 180 g (6.25 oz) of caroline rice (short grain rice); 1/2 teaspoon of cinnamon; a pinch or a hint of nutmeg; 180 g (6.25 oz) of caster sugar

By chef patrick Asfaux 4.9/5 (18 reviews) · 🍳 15 made it

Prep 10 min

Cook 180 min

Total 3h10

Servings 8 serv.

Also called Teurgoule, Torgoule has a history linked to piracy in the 17th century

Ingredients for 8 servings

Adjust for

servings

2 liters (2.1 qt) of whole milk
2 packets of real vanilla sugar
180 g (6.25 oz) of caroline rice (short grain rice)
1/2 teaspoon of cinnamon
a pinch or a hint of nutmeg
180 g (6.25 oz) of caster sugar

Step-by-step directions

1 First begin the pre-cooking of the rice.

2 In a thick-bottomed saucepan pour one tablespoon of water (this will prevent the milk from sticking) then add the milk, vanilla sugar, sugar, cinnamon and a hint of nutmeg.

3 As soon as it boils, pour in the rice and cook for 30 minutes, stirring constantly with a wooden spatula so it does not stick to the bottom.

4 Preheat the oven to 140° (gas mark 5)

5 Pour the mixture into an earthenware or porcelain dish with high sides.

6 Then cook for 2 hours in a moderate oven.
Torgoule, a dessert or family dish par excellence will be placed in the middle of the table and served hot, warm, or even cold with a large bowl of cider or a bowl of fresh milk and slices of grilled fallue (large Norman brioche called "à tête").
And then a more personal note about this beautiful regional recipe because indeed I have the opportunity to meet, as I go through the chapters, the brotherhood of "La Teurgoule et Fallue de Normandie" whose headquarters is in Houlgate confrerie.teurgoule@gmail.com best wishes to them Chef Patrick.