Market Stall · Baked Cinnamon Rice Pudding
Teurgoule
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It's baked low and slow for hours until a thick brown skin forms on top — locals consider that crust the best part, not a mistake.
Teurgoule is rice slow-baked with milk, sugar, and cinnamon in a wide earthenware dish for several hours, until it thickens and develops a deep caramelized crust. Market stalls and bakeries sell it by the bowl, still warm from the oven.
Why it's made this way: It made use of Normandy's abundant dairy milk and cheap imported rice and cinnamon once colonial trade routes made them affordable, turning a farmhouse dessert into a regional signature.
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Part of World of Street Food — 690 dishes from 118 countries.
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