Skip to main content
Dessert

Peach Blancmange

A custard dessert made with milk, peach juice, and cornstarch, set in a mold and served with canned peaches.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Milk and peach work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 781 recipes. Both carry phellandrene, which smells minty. The science ↓

Peach Blancmange

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Make the blancmange

  1. In a saucepan, combine milk and peach juice. Heat until boiling.

  2. Dissolve cornstarch in a little milk and stir into the boiling mixture.

  3. Cook for 3 minutes, then pour into a wet ring mold.

Set and serve

  1. Once cold and firm, turn out onto a serving plate.

  2. Serve with canned peaches in the center or line the mold with peaches before pouring in the mixture.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + peachtop 10% of all pairs
    Smell alikemoderate
    Cooked together781 recipes

    Shared aroma: phellandrene (minty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cornstarch
Thickens the liquid into a smooth, sliceable set custard as it cooks and cools.
Milk
Provides the creamy body and mild flavour of the blancmange.
Peach juice
Adds the fruit flavour and sweetness to the liquid base.

The step that matters

Stir the cornstarch into the boiling mixture. Cornstarch clumps if it hits hot liquid undissolved. Dissolving it first in a little cold milk lets the starch disperse evenly, so it thickens smoothly when the mixture is stirred and cooked.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Peach Ice CreamPeach Ice Cream64 recipesPeach FrittersPeach Fritters55 recipesPeach MeringuePeach Meringue40 recipesPeach IcePeach Ice16 recipes