BLANC MANGE
This classic Blanc Mange recipe offers a creamy, delicate dessert that's both simple and satisfying. The smooth custard, flavored with vanilla or lemon, sets to a perfect consistency when chilled, creating an elegant treat. Serve it with a dollop of fresh cream for a truly indulgent experience. This recipe is a delightful way to enjoy a light and refreshing dessert.
Ingredients
- 1 quart Whole milk
- 4 tablespoons Cornstarch
- 1/4 cup Cold milk
- 2 whole Large eggs
- 1/2 cup Granulated sugar
- 1/8 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1 tablespoon Butter (Quantity estimated (not specified in original recipe))
- 1 teaspoon Vanilla extract or lemon extract (Quantity estimated (not specified in original recipe))
- 0 as needed Heavy cream (Quantity estimated (not specified in original recipe))
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Instructions
- 1In a small bowl, dissolve the cornstarch in the cold milk. Set aside.
- 2In a saucepan, heat the whole milk over medium heat until it reaches a gentle boil.
- 3In a separate bowl, beat the eggs and sugar until light and fluffy. Add a pinch of salt.
- 4Once the milk is boiling, add the butter. Pour the hot milk over the egg and sugar mixture, stirring constantly. Return the mixture to the saucepan. Stir in the dissolved cornstarch mixture. Continue stirring until the custard thickens and comes to a boil.
- 5Remove from heat and stir in vanilla or lemon extract. Pour the custard into a mold and set on ice until very cold and firm, about 3 hours.
- 6Serve the Blanc Mange cold, with a dollop of heavy cream.
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