Enjoy Cajun Tarte a la Bouille Cake (Source: Don Bell)
This Cajun Tarte a la Bouille Cake recipe makes a perfect comfort food dessert. Bouille (pronounced Boo-YEE) is an old fashioned Louisiana treat enjoyed for generations. Imagine a homemade butter sheet cake smothered with sweet egg custard sauce and baked to perfection. What could be tastier? You'll love it.
Cajun Tarte a la Bouille Cake Recipe
by Brandy D. (South Louisiana)
One cup half and half or 1 cup light whipping cream can be substituted, but for the closest flavor to evaporated milk, gently simmer 2-1/4 cups whole milk in a saucepan until reduced to 1 cup.
Two 12-ounce cans PET Milk (Evaporated Milk), two 12-ounce 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.
Butter Cake Batter
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!
Cajun Tarte a la Bouille Cake
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! — Rosie
A Cajun Delicacy
I had my first piece of Tarte a la Bouille this Easter! I was with friends in Pierre Part, Louisiana, the heart of Cajun country, where your popularity ranking is based upon your cooking skills! As a chef, this recipe is right on point as to tasting like the real thing! Thank you for keeping our Louisiana traditions alive. — Rebecca
Pap, Pudding, or Cake — Your Choice
I haven't eaten this dessert in about 50 years. This is the same dessert recipe my grandma used to make. It's delicious! — Beryl