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.
by Brandy D. (South Louisiana)
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.
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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