Bouille (Porridge) Pap

6 servings Prep: 10 m Cook: 10 m Total: 20 m Beginner
5.0/5 (1)
This bouille is an old Cajun recipe from my mother-in-law with milk, eggs, and vanilla. Mine never tastes quite as good as hers for some reason! You can eat this warm by itself or use it as a topper for sliced angel food cake or crumbled regular cake. You can top with chocolate syrup, cherries, etc.

Ingredients

6 servings
  • 1/2 gallon milk
  • 6 eggs
  • 4 tbsp cornstarch
  • 1 tbsp almond flavoring (optional)
  • 1 tbsp vanilla flavoring
  • 2 cans 12 oz evaporated milk
  • 1 1/2 cup sugar
  • 2 tbsp water (for cornstarch)

Step-by-Step Instructions

  1. In large heavy saucepan, bring milk and evaporated milk to a boil over medium-high heat, then reduce heat to medium-low.
  2. In a separate bowl, beat eggs, sugar and extracts until well combined.
  3. Dissolve cornstarch in 2 tablespoons of water, then add to egg mixture and stir well.
  4. Gradually add this egg mixture to the hot milk, stirring CONSTANTLY until mixture begins to thicken, about 5-8 minutes. The bouille should coat the back of a spoon when ready.
  5. When thick, remove from heat and put in dessert bowls to serve warm, or pour over sliced angel food cake or crumbled cake.

Common Problems and Solutions

Q: Why is my bouille lumpy or curdled?

A: The eggs cooked too fast. Make sure to reduce the heat after bringing the milk to a boil, and stir constantly when adding the egg mixture. Add the egg mixture gradually, not all at once.

Q: How thick should the bouille be?

A: It should coat the back of a spoon and have a custard-like consistency, similar to a thin pudding. It will thicken slightly more as it cools.

Q: Can I make this ahead of time?

A: Yes, bouille can be made a few hours ahead and refrigerated. It can be served cold or gently reheated over low heat, stirring constantly.

Tips and Techniques

Constant stirring is critical once you add the egg mixture to prevent the eggs from scrambling. Use a whisk for the smoothest texture. The bouille will thicken more as it cools, so don’t overcook it on the stovetop.

Ingredient Substitutions

  • almond flavoring: vanilla extract or omit
  • evaporated milk: additional regular milk or half-and-half
  • whole milk: 2% milk

Equipment Needed

  • Large heavy-bottomed saucepan
  • Whisk
  • Mixing bowl

Historical Context

Bouille is a classic Cajun dessert with French origins, reflecting the resourcefulness of Louisiana cooks who created delicious desserts from simple, affordable ingredients. The name comes from the French word for “porridge” or “boiled.”