Custard Blanc-mange
Ingredients
Directions
Prepare
Soak the gelatin in cold water for 1 hour.
Prepare 1 pint of boiled custard.
Set and serve
While the custard is hot, stir in the soaked gelatin.
Grease small moulds with oil.
Pour the custard mixture into the moulds and refrigerate until cold.
Turn out the custard blanc-mange and serve with fruit syrup if desired.
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
- Gelatine
- Sets the custard into a firm, sliceable body as it cools.
- Custard
- Provides the creamy base and flavour of the dessert.
The step that matters
Stirring the soaked gelatin into the hot custard. Gelatine must be fully dissolved and evenly mixed before setting; if it is not dissolved, lumps form and the blanc-mange will set unevenly.
“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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