PaPa's Porridge (Bouillie)
Ingredients
- 2 cups milk
- 3/4 cup water
- 1/4 tsp salt
- 1/2 cup sugar
- 2 tsp flour
Step-by-Step Instructions
- Mix flour and water to make thin mixture. Heat the milk, sugar, and salt to scalding (not quite boiling). Slowly add flour and water mixture into milk. Stir over heat until thickened like a pudding, about 10-12 minutes. Remove and allow it to cool to allow the batter to thicken more.
Common Problems and Solutions
Q: Why is my bouillie lumpy?
A: Make sure to mix the flour and water completely before adding it to the hot milk, and add it slowly while stirring constantly. If lumps form, you can strain the mixture or use an immersion blender to smooth it out.
Q: Can I prevent the skin from forming on top as it cools?
A: Place plastic wrap directly on the surface of the bouillie while it's still warm to prevent a skin from forming. Remove before serving.
Tips and Techniques
The mixture will continue to thicken as it cools, so don’t worry if it seems a bit thin when you first remove it from heat. For a richer version, you can use whole milk or add a splash of evaporated milk.
Ingredient Substitutions
- whole milk: 2% milk or evaporated milk (PET milk)
- sugar: honey or maple syrup
- all-purpose flour: cornstarch
Equipment Needed
- heavy-bottomed saucepan
- whisk
- measuring cups
Historical Context
Bouillie (pronounced “boo-yee”) is French for porridge and has been a staple comfort food in Cajun households for generations. It served double duty as both a dessert and a traditional remedy for digestive ailments, reflecting the practical wisdom of Cajun home cooking.
