Bouille is a sweet or savory custard from South Louisiana. It is usually made with eggs, milk, and flour or cornstarch.

It's a traditional Cajun dessert of a simple homemade sheet cake topped with a delicious egg custard sauce made with sugar, milk, and flour.

What is tarte à la bouillie?

Tarte à La Bouillie translates to 'burnt milk' cake. It's a traditional Cajun dessert of vanilla egg custard baked in a pie crust. The sweet dough pie crust turns golden brown, and the custard thickens to a rich, creamy filling.

La Bouille Recipe, Old Fashioned Cajun Custard • Louisiana Woman Blog

Name: La Bouille Recipe, Old Fashioned Cajun Custard
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Cajun
Ingredients: 1 12-ounce can evaporated milk; 1 1/2 cups milk; 1 cup water; 3 egg yolks; 3/4 cup sugar; 1/3 cup corn starch; 1/4 cup salted butter; 1 tablespoon vanilla extract

Description

This is the creamiest vanilla custard you'll ever taste! Its buttery taste is perfect served alone, with a simple cake, or in a sweet tart dough.

Ingredients

Units Scale

1 12-ounce can evaporated milk
1 1/2 cups milk
1 cup water
3 egg yolks
3/4 cup sugar
1/3 cup corn starch
1/4 cup salted butter
1 tablespoon vanilla extract

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Instructions

Pour evaporated milk, whole milk, and water into a large 4-cup measuring cup, and heat for 4 minutes on high in the microwave oven, or pour the milk into a medium saucepan and heat over the stove until steaming hot.
Place the egg yolks in a large Dutch oven or heavy pot and whisk with a wire whisk until smooth.
Mix in the sugar while whisking the egg yolks, and stir until the mixture is light yellow and the sugar has melted from the stirring, or is no longer grainy.
Whisk the cornstarch into the egg and sugar mixture; it will thicken.
Combine the egg mixture with the hot milk by pouring a little at a time, slowly blending until the eggs don't curdle (cook) and the mixture is smooth.
Place the pot on the stove and turn the burner to medium heat; stir and simmer the custard until it thickens, about 10 to 15 minutes.
Turn the stove off, then stir in the butter until melted.
Add the vanilla extract and stir until combined.
Store in an air-tight container in the refrigerator for several days; this may be warmed up before serving.

Notes

Slowly stir the milk into the yolk mixture with a whisk so the consistency will be smooth and with little to no lumps.
After the bouille recipe is cooked, place it in a large bowl and cover it with a sheet of plastic wrap directly on top of the custard before a skin forms.