Teurgoule (Norman Cinnamon Rice Pudding)
Teurgoule is the slow-baked cinnamon rice pudding of Normandy, and its name comes from the Norman word for twist mouth, a nod to the faces people were said to make at its spiciness. It needs only five ingredients and a long, undisturbed spell in a low oven, which turns two litres of whole milk and a little round-grain rice into a thick pudding under a brown skin. It even has its own brotherhood in Houlgate.
Instructions
Heat the oven to 150°C (thermostat 2).
Put the sugar, milk, rice, salt and cinnamon into a terrine bowl and stir them together.
Slide the bowl into the oven and leave it there for 5 hours. Keep the oven door shut the whole time, since opening it is not allowed.
The pudding is ready when the rice has absorbed about three-quarters of the milk and the top is covered with a brown skin.
Let the pudding cool, then serve it at room temperature.
Make it personal.
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