Blancmange

Blancmange

posted in: Domesticity | 0

 

 

From my trusty Fanny Farmer cookbook, I bring you:

Blancmange

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)

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Heat the remaining milk, then slowly add it to the cornstarch mixture, stirring constantly.

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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.

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Continue to cook for about 15 minutes so that the raw taste of the cornstarch disappears.

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Let cool, then add the vanilla.

 

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Cover and chill.

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There you have it!  A deliciously simple pudding with a lovely romantic name.

Incidentally,

Blancmange  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.

 

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