Recipe: Torgoule

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

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

Recipe Torgoule - Chef Patrick Asfaux — Photo: Aftouch-cuisine

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

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

Step-by-step directions

1 Start by pre-cooking the rice.

2 In a heavy-bottomed saucepan, pour a tablespoon of water, this will prevent the milk from sticking, then add the milk, vanilla sugar, sugar, cinnamon and a pinch of nutmeg.

3 Once it comes to a boil, add the rice and cook for 30 minutes, stirring constantly with a wooden spatula to prevent it from sticking to the bottom.

4 Preheat the oven to 285°F (140°C) (gas mark 5).

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

6 Then cook for 2 hours at medium heat in the oven.

Chef Patrick's Comment

Torgoule, the ultimate family dessert, will be placed in the center of the table and served hot, warm, or even cold with a generous bowl of farmhouse cider or a bowl of fresh milk and slices of toasted fallue, a large Norman brioche known as « à tête ».

And then a more personal note about this beautiful regional recipe because indeed I have the opportunity to meet through various chapters the guild of « La Teurgoule et Fallue de Normandie » whose headquarters is in Houlgate, confrérie.teurgoule@gmail.com, my regards to them. Chef Patrick.