Blanc Mange
Ingredients
Directions
Make the pudding
Wet the arrow-root in a little cold milk.
Boil the remaining milk.
Stir in the arrow-root while the milk is boiling.
Let it boil for 5 to 10 minutes, stirring constantly.
Mold and serve
Wet the molds in cold water before pouring the mixture into them.
Let it cool in the molds before turning it out onto dishes.
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
- Thickens the milk into a smooth, set pudding as it heats and gels.
- Milk
- Forms the liquid base that the arrow-root thickens into a creamy pudding.
The step that matters
Stirring while the arrow-root boils. Arrow-root can clump or scorch on the bottom of the pan if left unstirred. Constant stirring keeps the starch dispersed so it thickens evenly and the pudding stays smooth.
“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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