Rice Flour Blanc Mange
Ingredients
Directions
Prepare
Add 1 quart milk, ⅓ cup sugar, 9½ level teaspoons, ⅓ teaspoon rice flour, and salt.
Blend flour with part of the milk.
Heat the remainder of milk with sugar and salt to boiling.
Make the blanc mange
Stir in flour. Beat smooth.
Cook 15 minutes.
Mold and serve
Pour into molds that have been dipped in cold water.
Serve with sauces for blanc mange.
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
- Milk (in the method)
- Forms the liquid base that the starch thickens into a smooth, set dessert.
- Rice flour (in the method)
- Thickens the milk as its starch swells when heated, giving the mixture body.
- Sugar
- Adds sweetness and balances the mild, creamy flavor of the milk.
The step that matters
Blend the flour with part of the milk before stirring it in. Starch mixed straight into hot liquid clumps. Blending it first into cool milk separates the grains so they thicken the mixture evenly.
“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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