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Dessert

Cocoanut Blanc Mange

A coconut-based pudding made with milk, sugar, eggs, and citrus, set in a mold and served with cream.

From an old cookbook · modernised transcription
By Martin, Maria Ewing, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Cocoanut Blanc Mange

Ingredients

Directions

Make the pudding

  1. Put 1 quart milk in a double boiler.

  2. Let it come to the boil.

  3. Stir in 1 grated coconut.

  4. Stir in 3 even tablespoons corn starch mixed with enough cold water to soften.

  5. Add sugar to taste.

  6. Boil for 5 hours, stirring occasionally.

  7. Take it off the heat.

  8. Stir in the beaten whites of 4 eggs.

  9. Pour into a mold.

  10. Let it cool, then turn out.

  11. Serve with cream.

Make the caramel and bake

  1. Melt butter the size of an egg, a cup of sugar, and a tablespoon of water over the fire.

  2. Boil for a couple of minutes.

  3. Pour into a bowl to let cool.

  4. Mix in half a grated coconut.

  5. Mix in a tablespoon of small cuts of citron.

  6. Mix in the grated rind and juice of half a lemon.

  7. Mix in the yolks of 4 eggs (beaten separately).

  8. Mix in the whites beaten to a stiff froth.

  9. Fill little paper cases.

  10. Bake immediately.

  11. Serve hot or cold.

Nutrition, whole recipe (rough)

378Calories
14 gProtein
25 gFat
25 gCarbs

Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Martin, Maria Ewing, Mrs., [from old catalog] comp. 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. See the original page.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  5. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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

Milk
Forms the liquid base of the pudding that sets as it cools.
Corn starch (in the method)
Thickens the milk into a set, sliceable pudding as it heats.
Eggs
Add richness and structure; whites set and lift the mixture when beaten.
Grated coconut
Adds coconut flavour and body to both the pudding and the second mixture.
Sugar
Sweetens the pudding and forms the caramel base of the second mixture.
Butter
Adds fat for richness and a smooth, tender texture.

The step that matters

Boil the milk-starch mixture gently and stir it. Cornstarch only thickens fully once it reaches a boil, and it can scorch or lump on the bottom of the pan if not stirred steadily.

“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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