Arrow-root Blanc Mange
Ingredients
Directions
Mix arrow-root with a little cold milk until thick like cream.
Boil 1½ cups of milk and pour it over the arrow-root mixture, stirring constantly.
Flavor and sweeten to your taste.
Boil for 10 minutes, stirring continuously.
Pour into a mold and refrigerate overnight.
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
- Arrow-root
- Starch that thickens the milk into a smooth, set pudding as it cooks.
- Milk
- Forms the liquid base that the arrow-root thickens into the pudding.
The step that matters
Stirring while the milk is added and boiled. Arrow-root starch can clump when hot liquid hits it, and it thickens as it heats. Constant stirring keeps the starch dispersed so the pudding turns smooth rather than lumpy.
“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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