Oatmeal Blanc-mange
Ingredients
Directions
Make the blancmange
Stir the oatmeal into a little cold water until smooth.
Add the mixture to 1 quart of boiling milk and stir well.
Flavor as desired and pour into molds.
Set and serve
Allow to cool, then serve with cream or jelly.
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
- Oatmeal
- Its starch thickens the hot milk as it cooks, giving the blancmange body and a set.
- Milk
- Forms the liquid base, and its proteins and sugars add richness and a soft, creamy texture.
The step that matters
Stirring the oatmeal into cold water first. Starch lumps if it meets hot liquid dry or in clumps. Mixing it smooth in cold water lets the granules disperse evenly, so when added to the boiling milk it thickens into a smooth, lump-free set.
“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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