Blanc Mange
Ingredients
Directions
Prepare
Combine 1 quart milk, 2/3 cup wet corn starch with another cup of milk, 1 tablespoon sugar, and salt.
Heat the milk to boiling.
Thicken and mold
Add the corn starch.
Boil for half a minute.
Mold the mixture.
Serve
Serve with cold cream sauce, sub-acid fruit sauce, custard, nut or dairy cream.
Add finely cut dates if desired.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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
What each ingredient does
- Corn starch
- Thickens the milk as it heats, setting the mixture so it holds its molded shape.
- Milk (in the method)
- Forms the body of the pudding, providing creaminess and moisture for the starch to thicken.
The step that matters
Boiling after adding the corn starch. Starch granules must reach a full boil to swell and thicken properly. Stopping early leaves the mixture thin and can leave a raw starchy taste, so the mold may not set firmly.
“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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