Blancmange with vanilla

Ingredients

• 1 pint fresh milk (Must be completely fresh — do not use milk that has any off or smoky smell. Check by sniffing before use.)
• 1 to taste vanilla (Use sparingly — a small amount goes a long way. Over-flavouring will make the dessert unpleasant.)

Instructions

1. 1Before you begin, smell and inspect your milk carefully to confirm it is completely fresh. It must have a clean, neutral dairy scent with no sourness and no smoky or off aroma. The original recipe specifically warns against milk that has been tainted or smoked. If the milk does not smell clean and fresh, do not proceed — discard it and source fresh milk before continuing.
2. 2Pour the fresh milk into a clean saucepan and place it over low to medium heat. Warm it gently, stirring occasionally, until it is hot but not boiling — you will see small wisps of steam rising. Be patient and keep the heat moderate. Do not allow the milk to scorch on the bottom of the pan, as this would introduce exactly the smoky flavour the recipe warns against.
3. 3Once the milk is hot, add your vanilla flavouring. The recipe's core instruction here is not to over-do it — add only a small amount and taste as you go. Stir it in thoroughly and allow it to infuse into the hot milk for a minute before tasting. Remember that the flavour will concentrate slightly as the blancmange sets, so err firmly on the side of less rather than more. A gentle, background vanilla note is the goal, not an overwhelming one.
4. 4Pour the vanilla-flavoured milk mixture into your serving moulds or a shallow dish. Allow it to cool to room temperature, then transfer it to the refrigerator (or, as was done historically, a cool pantry or ice box) and leave it undisturbed until fully set and firm. Once set, serve cold directly from the mould or dish.