From my trusty Fanny Farmer cookbook, I bring you:
This lovely french pudding is simple and homey.
From the Fanny Farmer;
“Blancmange, a cornstarch pudding, once seemed so romantic; it is the dessert that Jo of Little Women often carried to Laurie, her frail neighbor, to help restore his health.
When you want a basic vanilla or chocolate pudding, this is the recipe to use.”
Here are the directions:
3 Tablespoons cornstarch 2 Cups milk
4 Tablespoons sugar 1 teaspoon vanilla
1/8 teaspoon salt 3 egg yolks (optional)
Mix the cornstarch, sugar and salt with 1/4 cup of the milk. (I usually add all of the milk at once)
Heat the remaining milk, then slowly add it to the cornstarch mixture, stirring constantly.
Cook until thickened, stirring constantly, in a heavy-bottomed pan over moderately low heat or in a double boiler over simmering water.
Note: At this point, I change it up a bit in order to add color and extra richness to my blancmange.
I whisk three egg yolks in separate bowl, then add a little of the hot mixture to the yolks to temper them.
I then add the egg mixture to the pot of blancmange, whisking it in quickly and thoroughly.
Continue to cook for about 15 minutes so that the raw taste of the cornstarch disappears.
Let cool, then add the vanilla.
Cover and chill.
There you have it! A deliciously simple pudding with a lovely romantic name.
means ‘white dish.’
Use this as a dessert by itself, or as a filling for cakes and trifles.
Variation: Chocolate Blancmange: When you heat the milk, add 2 ounces unsweetened chocolate and stir until smooth.