10-15 servings



1 large can evaporated milk
2 cans water
4 cups milk
1 ½ cups cornstarch
2 eggs yolks
1 cup water
1 cup sugar
½ cup (1 stick) butter
1 tablespoon vanilla


Pour evaporated milk, 2 cans of water and milk into large saucepan. Place on medium fire.

In separate bowl, mix cornstarch, eggs yolks, and cup of water. Stir until mixture becomes creamy. Pour this mixture through a strainer to get the lumps out.

When the milk mixture comes to a boil, remove from fire. With a large stirring spoon, stir mixture in pot and slowly add cornstarch mixture. Once all the cornstarch mixture is in pot, place back on low flame. (NOTE: If the cornstarch mixture is added too fast, the bouille will be lumpy.)

Stir constantly. When mixture starts to thicken, add sugar, butter, and vanilla. Remove from fire and keep stirring for several minutes.

The bouille should be very creamy looking at this time. It will remain soft until it cools.

Pour hot bouille over cake, saltine crackers or vanilla wafers.