Name: Arrowroot Blanc-mange
Ingredients: 1 quart milk; 1 ounce Bermuda arrowroot, ground fine; 1 teaspoon salt; Double refined sugar, to taste; Lemon extract or orange flower water, to taste; 1 stick cinnamon or 1 vanilla bean (optional)

Why it works: Arrowroot and lemon match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 553 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Arrowroot Blanc-mange

Ingredients

1 quart milk
1 ounce Bermuda arrowroot, ground fine
1 teaspoon salt
Double refined sugar, to taste
Lemon extract or orange flower water, to taste
1 stick cinnamon or 1 vanilla bean (optional)

Directions

Make the blanc-mange

Bring the milk to a boil in a saucepan.
In a separate bowl, mix the arrowroot with a little cold milk to form a smooth batter. Add the salt to the batter.
Once the milk is boiling, stir the arrowroot batter into it.
Continue stirring over gentle heat for 3-4 minutes to prevent scorching.
Sweeten with sugar and add lemon extract or orange flower water, or boil cinnamon or vanilla in the milk beforehand.

Mold and serve

Dip a mold in cold water, then strain the mixture into the mold.
Once completely cold, turn it out and serve with currant jelly or jam.

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.

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.

Arrowroot + lemontop 4% of all pairs

Smell alikestrong

Cooked together553 recipes

Shared aroma: coumarin (sweet, hay).
Arrowroot + cinnamontop 4% of all pairs

Smell alikestrong

Cooked together166 recipes

Shared aroma: coumarin (sweet, hay).
Lemon + cinnamontop 7% of all pairs

Smell alikestrong

Cooked together7,950 recipes

Shared aroma: beta-phellandrene (minty, terpene).
Milk + cinnamontop 10% of all pairs

Smell alikemoderate

Cooked together12,655 recipes

Shared aroma: cuminaldehyde (Spicy, cumin).
Sugar + cinnamontop 10% of all pairs

Smell alikelow

Cooked together30,779 recipes

Shared aroma: guaiacol (smoky, sweet).

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 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

Arrowroot: Thickens the milk into a smooth, set custard-like body as it cooks and cools.
Milk: Forms the base liquid that the arrowroot thickens into the blanc-mange.
Sugar: Sweetens the dessert to taste.

The step that matters

Stirring the arrowroot batter into the boiling milk. Arrowroot starch clumps if it hits hot liquid unevenly or is not first smoothed in cold milk. Keeping the milk moving while it thickens gives a smooth set, and gentle heat afterward helps prevent scorching on the pan base.

“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.

Lemon Cake228 recipes

Lemon Ice147 recipes

Lemon Sherbet103 recipes

Cinnamon Rolls71 recipes

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Arrowroot Blanc-mange