Blancmange

Discussion in 'Recipes' started by boar_d_laze, Apr 28, 2012.

  1. boar_d_laze

    boar_d_laze

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    Cook At Home
    The stuff of UK nurseries and public school tables.  The simplest of all custards.

    For those who have been made curious by all those English novels, and for those who want to enter their second childhood with familiar flavors (you know who are), fresh from their tour performing before the crowned heads on the continent, and at great expense to the management...

    BLANCMANGE

    Ingredients:
    • Peel from a lemon; and/or half an orange Orange; or half the peel from a lemon and a quarter of an orange
    • 3 cups of milk, divided
    • 1/2 cup sugar
    • 1 Stick cinnamon
    • 1/4 cup corn starch
    • 1 tsp vanilla extract; or 1-1/2 tsp home made, rum, cognac or whisky base, vanilla extract; or 1/2 tsp almond or hazelnut extract
    • 1 tsp or so ground cinnamon, for garnish
    Technique:

    Peel the fruit, and cut the peel into strips. 

    Put it into a pan with 2-1/3 (about) cups of the cold milk, the sugar, and a whole cinnamon stick. Turn on the flame, and slowly bring the milk mixture to a simmer.  Hold at a bare simmer for 10 minutes, stirring frequently enough to prevent a skim from forming. 

    In a bowl, add the corn starch to the remaining 2/3 cup cold milk, and mix it with a fork or whisk until you have a slurry.   

    Remove the peel and cinnamon from the hot milk.  Raise the heat and immediately add the slurry.  Stir, and bring the mix to a boil.  Turn the flame to low, and continue stirring for around 30 seconds.  Remove from the flame, continue stirring for at least another 30 seconds.  Stir in the vanilla. 

    Portion into cups or ramekins.  Allow to cool for a half hour or so, then chill in the refrigerator. 

    Garnish with ground cinnamon and serve.

    Variation:   Add 1/4 cup or more blanched, slivered or sliced almonds to the first amount of cold milk along with the sugar, peel and cinnamon stick.  Increase the simmering time to 20 minutes in order to fully extract the almond flavor.  Strain the nuts, peel and stick out before beginning the thickening process. 

    BDL

    PS As always this recipe is my original.  If you want to share it you have my permission to do so as long as you attribute it to me, Boar_D_Laze.