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Dessert

Cornstarch Blanc Mange

A sweet milk pudding thickened with cornstarch, poured into molds or cups and left to set as it cools.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Vanilla and milk are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Cornstarch Blanc Mange

Ingredients

Directions

  1. Dissolve the cornstarch in some cold milk.

  2. In a saucepan, bring the milk and sugar to a boil.

  3. Add the dissolved cornstarch to the boiling milk, stirring until it thickens.

  4. Remove from heat, then add salt and vanilla flavor.

  5. Gently fold in the whipped cream.

  6. Pour the mixture into wetted cups or molds and let cool.

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. Vanilla + milktop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Vanilla + creamtop 15% of all pairs
    Smell alikelow
    Cooked together12,301 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  5. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Cornstarch
Thickens the milk into a smooth, sliceable set custard as it gelatinizes when heated.
Milk
Forms the liquid base that the cornstarch thickens into the blancmange.
Sugar
Sweetens the dessert and adds body to the liquid base.
Whipped cream
Adds lightness and richness to the set dessert through trapped air and fat.

The step that matters

Stirring the cornstarch into the boiling milk. Cornstarch must be fully dispersed in cold liquid first and stirred while the milk boils, or it clumps. Starch granules swell and thicken only once heated, so stirring keeps the set smooth.

“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.

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