TART Á LA BOUILLE CAKE
Prep Time: 30 Minutes
Yields: 18-24 Servings
Because eggs and milk were so plentiful in Bayou Country, custard-based desserts were quite
common. Tarte á la Bouie is one of the oldest desserts from this area.
1 box butter cake mix
2 (12-ounce) cans evaporated milk
3 cups water, divided.
8 tsps cornstarch
1½ cups sugar
2 large eggs
1 cup butter or Crisco butter sticks
2 tbsps pure vanilla extract
Preheat oven to 350°F. Grease a 9" X 13" X 2" baking pan. Make cake mix according to
manufacturer's instructions and pour into baking pan. Set aside. In a large bowl, mix sugar and
cornstarch. Add eggs and blend well. Add 1 can of milk and 1½ cups water to egg mixture. Blend
well until smooth and set aside. In a heavy bottomed pan, heat butter and remaining can of milk
and remaining 1½ cups water over medium-high heat. When butter melts, slowly add egg mixture,
whisking constantly. Stir until mixture thickens, being careful not to scald milk. Add vanilla, remove
from heat and pour filling over prepared cake batter. Bake 35-40 minutes or until set. Remove and
cool before serving.