Custard Blanc-mange
Ingredients
Directions
Prepare
Soak the gelatin in cold water for 1 hour.
Prepare 1 pint of boiled custard.
Oil some small moulds.
Set and serve
While the custard is hot, stir in the soaked gelatin.
Pour the custard mixture into the moulds.
Refrigerate until cold.
Turn out the custard blanc-mange.
Serve with fruit syrup poured around it, 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 solid as it cools.
- Custard
- Provides the creamy base and the main body of the dessert.
The step that matters
Stirring the soaked gelatin into the hot custard. Gelatin must be fully dissolved and evenly mixed before setting. Undissolved or clumped gelatin leaves a grainy texture and weak, uneven set, so the custard should be hot enough to melt the gelatin fully.
“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 Sunday pairing: one pairing, the chemistry behind it, and how to cook it. No spam, unsubscribe anytime.
Prefer an account? Create a free account for sign-in; Pro adds the full results and chemistry.