Prep 20 mins
Cook 0 mins
The simplest of puddings & most healthful. Elegant served with blackberries &/or syrup. Eaten in the classic novel "Little Women".
- 44.37 ml cornstarch
- 59.16 ml granulated sugar or 59.16 ml Splenda sugar substitute
- 0.59 ml salt
- 473.18 ml milk
- 4.92 ml vanilla, clear if possible
- 56.69 g unsweetened chocolate (optional)
- Mix the cornstarch, sugar, and salt with 1/4 cup of cold milk.
- In a small pot, heat the remaining milk over low heat (Do not boil!).
- While whisking, slowly add the cold milk mixture to the heated milk, stirring constantly, in a heavy bottomed pan or a double boiler.
- Continue to cook over low heat, whisking constantly, for 15 minutes until the raw taste of the cornstarch disappears and it thickens. (Do not boil!). It will thicken all at once at the end of the cooking time.
- Let cool, then add the vanilla.
- Cover and chill.
- For Chocolate Blancmange, when you heat the milk, add 2 oz. unsweetened chocolate and stir until smooth.
- Can pour into decorative 1/4-1/2 cup dishes.
Quite simply "delicious" took me back to my school days in England, when it was a such treat the days that cook made Strawberry or Banana flavoured blancmange. I myself made banana this time, used full fat milk and reduced the sugar slightly. . . Heavenly!!!
This recipe is so simple and fast. Even before chilling the blanc mange (I made the chocolate one), I snuck a taste. Heavenly! I also used the light brown sugar and Godiva chocolate with tiny bits of almond.
This was so good! I haven't had blancmange since I made it in high school..more than 20 years ago! I made the chocolate version, and used dark chocolate melts. The kids loved it, as did my husband. I am going to make this again, and again! [Made for the Pick A Book Title Challenge}