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Dessert

Corn Starch Blanc-mange

A custard made from milk, cornstarch, and sugar, thickened and set in a mold.

From an old cookbook · modernised transcription
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Why it works: Milk and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and 77,875 recipes mention both. Both carry 2-nonenal, which smells fatty, green. The science ↓

Corn Starch Blanc-mange

Ingredients

Directions

Make the custard

  1. In a double saucepan, bring 2 cups of milk to a boil.

  2. In a separate bowl, mix 2 tablespoons of cornstarch with ½ cup of milk and 1 tablespoon of sugar.

  3. Stir the cornstarch mixture into the boiling milk continuously.

  4. Boil for 5 minutes or until fully cooked, ensuring it doesn't get too thick initially.

Set and serve

  1. Pour the mixture into a mold and let it set.

  2. Serve with boiled custard or cream.

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 aroma chemistry they share, and how many recipes mention both.

  1. Milk + sugartop 18% of all pairs
    Aroma overlaplow
    Mentioned together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and sugar share little aroma chemistry, yet 77,875 recipes mention both: they likely 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

Milk
Forms the liquid base that cornstarch thickens into a smooth, creamy pudding.
Cornstarch
Thickens the milk as it heats, setting the pudding so it holds its shape when cooled.
Sugar
Adds sweetness to the pudding.

The step that matters

Stirring the cornstarch mixture into the boiling milk. Cornstarch clumps if it hits hot liquid unevenly or is not stirred. Constant stirring disperses the starch so the pudding thickens smoothly rather than becoming lumpy.

“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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