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.
In large heavy saucepan, bring milk and evaporated milk to a boil, then reduce heat.
Beat eggs, sugar and extracts.
Dissolve cornstarch in water then add to egg mixture.
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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