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Who's got a good tarte à la bouillie recipe to share?
Posted on 12/23/16 at 7:10 pm
Posted on 12/23/16 at 7:10 pm
TIA
7
Posted on 12/23/16 at 7:32 pm to GeauxldMember
quote:What that is?
tarte à la bouillie
Posted on 12/23/16 at 7:36 pm to GeauxldMember
Wat?
Posted on 12/23/16 at 8:02 pm to GeauxldMember
I've done this one several times, it's a John Folse recipe. You may never buy the boxed ones at Rouses again.
LINK
LINK
Posted on 12/23/16 at 8:54 pm to GeauxldMember
Posted on 12/23/16 at 9:00 pm to I am GLORIOUS
That's a good basic recipe. I like to grate a little nutmeg into the custard while it cooks and sneak a little ground almond or,pecan meal into the pastry.
Posted on 12/23/16 at 9:13 pm to hungryone
My fav desert !
Posted on 12/23/16 at 9:31 pm to Stadium Rat
Thanks, folks!
Rat-- it's a custard pie. They're ridiculously good.
Rat-- it's a custard pie. They're ridiculously good.
Posted on 12/23/16 at 9:32 pm to GeauxldMember
I like my bouille served over a yellow cake. Basically you bake a yellow cake. Then you make a bouille. Break up the yellow cake and add the bouille to it.
Posted on 12/23/16 at 10:22 pm to CHEDBALLZ
Hot custard over cake is a fine thing...though I like it over toasted pound cake.
Posted on 12/23/16 at 11:00 pm to hungryone
Over yellow cake and fresh berries!
Posted on 12/23/16 at 11:01 pm to GeauxldMember
God ,I wish I had learned from Mom before she passed away. Mom made the best ever.
As a nice gesture I brought 5 of hers to work years ago. Coworkers loved em and offered $10-12 a piece for more pies. Not just cuz she was Mom , but she was a incredible baker.
As a nice gesture I brought 5 of hers to work years ago. Coworkers loved em and offered $10-12 a piece for more pies. Not just cuz she was Mom , but she was a incredible baker.
Posted on 12/24/16 at 12:37 am to Stadium Rat
quote:You ain't ever been to Vacherie?
What that is?
Posted on 12/24/16 at 12:40 pm to lsupride87
Not just La Vacherie, but pretty much anywhere in St James/John/Charles/Lafourche/Terrebonne/St Mary/Assumption. It's the quintessential bayou cajun grammaw dessert. My high school band had a corps of mothers who would make tartes a la bouillie at Christmas as a fundraiser. Make a big pot of bouillie, put it into a warmer/slow cooker, or over a candle in a heavy fondue pot....put a big bowl of cake cubes on the side for a great, casual party buffet dessert.
Posted on 12/24/16 at 2:00 pm to hungryone
Grew up eating those beauties. Couple times a year St. Stephen the Martyr Parish in Whitehall produced em by the thousands as a fundraiser. They were a quarter each! Then they went up to 0.50.
Damn you inflation!
Damn you inflation!
Posted on 12/24/16 at 2:09 pm to GeauxldMember
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