Bran Flummery
Ingredients
Directions
Prepare
In a saucepan or double boiler, heat the bran water until it simmers.
In a bowl, blend the corn starch or flour with the cold water.
Thicken and serve
Stir the mixture into the simmering bran water.
Add the salt and cook until the flummery is clear.
Serve hot with cream and a little sugar.
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
- Bran water
- Forms the liquid base that the starch thickens into a flummery.
- Corn starch or wheat flour
- Thickens the liquid as its starch swells and gelatinises when heated.
The step that matters
Stirring the starch mixture into the simmering liquid. Starch blended with cold water disperses evenly, so it can be stirred into hot liquid. Added dry or to a still-cold pan, it clumps into lumps that never fully smooth out. Keep stirring as it heats so the starch swells evenly and thickens.
“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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