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Tarte A La Bouille Recipe

by Brandy Domangue
(South Louisiana)

Tarte A La Bouille Recipe

For Bouille

Ingredients: 2 12 oz. cans Pet Milk (evaporated milk), 2 12 oz. cans whole milk (use Pet Milk cans to measure whole milk), 8 heaping teaspoons corn starch, 2 teaspoons vanilla OR 1 tablespoon vanilla (to taste), 1-1/2 cups sugar, 2 large eggs, 1 cup of butter.

Mix sugar, eggs and corn starch together, and set aside. Heat 1 can of Pet milk, 1 can of whole milk and the 1 cup of butter. When the butter is melted, add in remaining Pet milk, whole milk, and egg mixture stirring well with a whisk until mixture thickens. Stir in vanilla. Remove from stove and set aside.

For Batter

Ingredients: 1 Box of your favorite Butter Cake Mix (we use Duncan Hines®). Prepare as directed on back of box.

Pour cake batter into a greased oblong pan (we use glass), larger than 9 x 13 inches. Pour Bouille filling OVER cake batter. Bake at 350°F for 35 to 40 minutes.

Enjoy.

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Tarte A La Bouille Recipe

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Jun 17, 2010
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Pap - Pudding or Pie Recipe
by: beryl

I haven't eaten this dessert in about 50 years. This is the same dessert recipe my grandma used to make either "pap" or a pie. It's delicious!

Sep 23, 2010
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Cajun Tarte A La Bouille
by: rosie

I've made about 100 of these for all different church, school, family functions, and it's always a hit. Never can make enough for any function!

Apr 25, 2011
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A Cajun Delicacy
by: Rebecca

I had my first piece of Tarte A La Bouille this Easter! I was with friends in the heart of Cajun country, Pierre Part, where your popularity ranking is based upon your cooking skills!

I had to look up the recipe; as a chef, this recipe was right on point as to the real thing! Thank you for keeping our Louisiana traditions alive.

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My name is Don and I've dedicated my site to bringing you the best in vintage dessert recipes.

Grandma's historical recipes are given exactly as they were first published and sometimes lack exact temperatures and cooking times. Here, you'll find...

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