Bouille (Porridge) Pap

  • Yield : 6
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m
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This bouille is an old Cajun recipe from my mother-in-law. Mine never tastes quite as good as her for some reason! You can eat this warm by itself or use it a topper for sliced angel food cake or crumbled regular cake. You can top with chocolate syrup, cherries, etc.


  • 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


Step 1

In large heavy saucepan, bring milk and evaporated milk to a boil, then reduce heat.

Step 2

Beat eggs, sugar and extracts.

Step 3

Dissolve cornstarch in water then add to egg mixture.

Step 4

Gradually add this mixture to milk, stirring CONSTANTLY until mixture begins to thicken. When thick, put in dessert bowls or pour over sliced cake.


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