Blanc Mange
Ingredients
Directions
In a saucepan, heat the milk over medium heat.
In a small bowl, mix the cornstarch with a little cold milk to form a paste.
Once the milk boils, stir in the cornstarch mixture.
Continue to boil for 2 minutes, stirring constantly.
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
- Milk
- Forms the liquid base that the starch thickens into a pudding.
- Cornstarch
- Thickens the milk as its starch swells and sets when heated.
The step that matters
Stirring the cornstarch paste into the boiling milk. Cornstarch clumps if added to hot liquid without first being mixed into a smooth paste with cold milk. Constant stirring keeps the starch dispersed so it thickens 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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