Bouillie (Bouee) Pudding

4 servings Prep: 5 m Cook: 10 m Total: 15 m Beginner
5.0/5 (1)
Bouillie (Bouee) Pudding
As a young child my Grandma made a bouillie (pudding) with milk, flour, and vanilla that I dearly loved. I never learned how to make it from her. Visiting my Nanny Ruby one day, I asked if she knew how to make it. She knew how but didn’t have a written recipe. She offered to make it after I begged her (lol) and I stood behind her, measured ingredients and wrote the recipe down. Nanny Ruby tells me that when I tasted it I teared up and said “It taste just like nostalgia.”

Ingredients

4 servings
  • 3 cups milk
  • 2 tsp vanilla extract
  • 1 1/3 cups all-purpose flour
  • 1 1/2 cups water
  • 1/2 cup sugar

Step-by-Step Instructions

  1. Over medium heat, bring the milk and vanilla just to a boil (about 5 minutes). While the milk is heating, combine the flour and water in a separate bowl, whisking until there are NO lumps in the mixture.
  2. After the milk comes to a boil, add the flour/water mixture and the sugar. Stir constantly until desired consistency is reached or until mixture “turns” (about 1 to 1-1/2 minutes) to a pudding consistency. More or less liquid may be added to obtain desired consistency. Add banana flavor for a banana pudding or coconut for sweet dough tart filling.

Common Problems and Solutions

Q: Why is my bouillie lumpy?

A: The flour and water must be completely smooth before adding to the hot milk. Whisk vigorously and make sure there are absolutely no lumps in the flour mixture before combining it with the boiling milk.

Q: My bouillie is too thin or too thick. What do I do?

A: Adjust consistency by adding more milk to thin it out or cooking a bit longer to thicken it. The mixture thickens quickly once it "turns" so watch carefully and remove from heat when you reach your desired texture.

Tips and Techniques

Stir constantly once you add the flour mixture to prevent scorching on the bottom of the pan. The pudding will thicken very quickly (in about 1-1½ minutes), so have everything ready and don’t walk away from the stove.

Ingredient Substitutions

  • whole milk: 2% milk or evaporated milk mixed with water
  • vanilla extract: almond extract, banana extract, or coconut extract

Equipment Needed

  • Heavy-bottomed saucepan (to prevent scorching)
  • Wire whisk (for smooth flour mixture)
  • Wooden spoon (for constant stirring)

Historical Context

Bouillie (pronounced “boo-yee”) comes from the French word for porridge or gruel. In Cajun Louisiana, it evolved into a sweet, comforting milk pudding that grandmothers made for their grandchildren, often using simple pantry staples during lean times.