Custard Filing - Coconut Bouillie Custard (Porridge)

6 servings Prep: 10 m Cook: 20 m Total: 30 m Beginner
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This old fashioned custard can be used to make custard pie, sweet tart filling, banana pudding and just plain eating by itself with sugar on it. Made with evaporated milk, cornstarch, and eggs, it’s a versatile cooked custard that thickens beautifully on the stovetop. Add coconut, if you’re a fan. Le bon tourtes douces!

Ingredients

6 servings
  • 1 (12 oz) can evaporated milk
  • 2 eggs
  • 1 1/2 cups water
  • 1/2 cup cornstarch
  • 1 cup granulated sugar
  • 1 tsp vanilla

Step-by-Step Instructions

  1. In a medium bowl, dissolve the cornstarch in water. Add in the milk, sugar, eggs, and vanilla and whisk until well combined.
  2. Transfer the mixture to a saucepan and cook over medium-low heat, stirring constantly, for 15-20 minutes until the pudding thickens to the consistency of custard. The custard should coat the back of a spoon.
  3. Remove from heat and let cool. Use as needed in pie shells for custard pie, for sweet dough tarts, or add banana flavoring to make banana pudding.

Common Problems and Solutions

Q: Why is my custard lumpy?

A: Make sure to fully dissolve the cornstarch in the water before adding other ingredients, and stir constantly while cooking to prevent lumps from forming.

Q: How do I know when the custard is thick enough?

A: The custard should coat the back of a spoon and hold its shape. If you draw a line through it with your finger, the line should remain clear. This usually takes 15-20 minutes of constant stirring.

Q: Can I make this ahead of time?

A: Yes, this custard keeps well in the refrigerator for up to 3 days. Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming.

Tips and Techniques

Stir constantly while cooking to ensure smooth, lump-free custard. The key is patience - don’t rush the process by turning up the heat or the eggs may scramble. If you want coconut custard, add 1 cup shredded coconut after removing from heat while the custard is still warm.

Ingredient Substitutions

  • evaporated milk: whole milk or half-and-half
  • cornstarch: flour (use 3/4 cup)
  • granulated sugar: light brown sugar

Equipment Needed

  • Medium mixing bowl
  • Whisk
  • Medium saucepan
  • Wooden spoon or heat-resistant spatula

Historical Context

Bouillie is a traditional Cajun comfort food, often served as a warm breakfast porridge or used as a filling for pies and tarts. The name comes from the French word for a thick, cooked mixture.