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Gelatine Blanc Mange

A gelatin dessert made with milk, eggs, sugar, and vanilla.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Gelatine Blanc Mange

Ingredients

Directions

Make the custard base

  1. Soak the gelatine in the milk for 1 hour.

  2. Place the mixture over a kettle of boiling water and bring to a boil.

  3. Add the beaten yolks and sugar, stirring briskly for a few moments.

Set and serve

  1. When partly cool, add the beaten egg whites and the vanilla extract.

  2. Pour into a mold and refrigerate until cool.

  3. Serve with cream.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Gelatine
Sets the liquid mixture into a firm, sliceable body as it cools.
Eggs
Yolks thicken and enrich the custard; whites add lightness to the set dessert.
Milk
Forms the liquid base that the gelatine and eggs set into.
Sugar
Sweetens the dessert and balances the flavour of the eggs and milk.

The step that matters

Adding the beaten egg whites when partly cool. If the mixture is still too hot, the whites can cook or deflate and lose their airy texture. If it has cooled too far, the gelatine may begin to set and the whites will not blend in evenly.

“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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