Dutch Blancmange
Ingredients
Directions
Make the custard
In a stew pan, mix the warm cleared calves’ feet jelly with the egg yolks.
Place the pan over heat and whisk until it begins to boil.
Set the pan in cold water and stir the mixture until nearly cold to prevent curdling.
Set and serve
When it starts to thicken, fill the shapes.
To serve, dip the shapes in warm water.
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
- Calves’ feet jelly
- Provides the gelling base that thickens and sets the blancmange.
- Egg yolks
- Thicken the mixture as they set with heat and add richness to the custard.
The step that matters
Stirring while cooling the mixture. Egg yolks can curdle if they get too hot or cool unevenly. Setting the pan in cold water and stirring until nearly cold keeps the custard smooth and lets it thicken evenly before filling the shapes.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.