Bouille (Porridge) Pap
2008-12-07- Course: Appetizers
- 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.
Ingredients
- 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
Directions
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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