Dutch Blancmange
Ingredients
Directions
Make the custard
In a stew pan, combine the warm calves' feet jelly and egg yolks.
Heat over low heat, whisking until it begins to boil.
Place the pan in cold water and stir until nearly cold to prevent curdling.
Set and serve
When the mixture starts to thicken, fill the molds.
To serve, dip the molds in warm water.
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
What each ingredient does
- Calves' feet jelly
- Provides gelatin, which thickens and sets the mixture as it cools.
- Egg yolks
- Thicken the mixture as they cook gently, and add richness to the set custard.
The step that matters
Place the pan in cold water and stir until nearly cold. Egg yolks can curdle if they are heated too quickly or too far. Cooling the pan while stirring stops the cooking and keeps the mixture smooth as it thickens.
“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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