Bouille, a Cajun Christmas Dessert

bouille-header copy.jpg


Here is a local Cajun favorite desert recipe that is typically served during family celebrations and gatherings. I’ve used this recipe to make BOUILLE (pronounced Boo-yee) for many of my author guests who have visited my home. It’s always a hit — enjoy this taste of a Cajun Christmas!

Bouille is basically a sweet egg custard poured on top a plain butter sheet cake. Tarte a la Bouille features the same delicious concoction served in a tart crust. The custard can also be served over angel food cake topped with fresh sliced strawberries. I hope y’all enjoy this recipe during the holidays or anytime of the year. Bon Appetit!


  • 1 can of sweetened condensed milk

  • 1 12 oz. can Pet Milk (evaporated milk)

  • 2 12 oz. cans whole milk (use Pet Milk can to measure whole organic milk)

  • 8 heaping teaspoons cornstarch

  • 2 teaspoons vanilla OR to taste

  • 1 cup Louisiana Cane sugar (if available)

  • 2 large eggs

  • 1 cup of good organic butter


Mix sugar, eggs and cornstarch together. Set aside.

Heat 1 can of Pet milk, 1 can of whole milk and 1 cup of butter. When the butter is melted, slowly add in the remaining Pet milk, whole milk, and egg mixture making sure you continue to stir it well with a whisk until the mixture thickens. Stir in vanilla and condensed milk. Remove from stove and set aside.

I like to serve it hot! Yum!! Pour the Bouille over slices of warm buttered cake. And yes, it is really good cold too.

Tina DeSalvoComment