Arrow-root Blan C-mange
Ingredients
Directions
Mix the arrow-root with a little cold milk to form a smooth paste.
In a saucepan, heat the remaining milk and add the arrow-root mixture.
Sweeten to taste and add your chosen flavoring.
Simmer the mixture until it thickens enough to hold its shape.
Pour into a mold and let it cool before turning it out.
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 custard as it heats.
- Milk
- Liquid base that gives the blanc-mange its body and creamy flavor.
The step that matters
Mix the arrow-root with cold milk first. Starch clumps when it meets hot liquid directly. Blending it into cold milk first disperses the granules so they thicken evenly without lumps.
“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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