Vanilla Bean Blancmange
Literally means "white food". Blancmange is a delicate, quivering snow-white pudding that goes back to the 16th century that was extremely popular in the Victorian age.
Yield
4 servingsPrep
10 minCook
20 minReady
4 hrsLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
milk
|
|
| 3 | strips |
orange zest
more or less |
*
|
| 1 | each |
vanilla bean
or 1 teaspoon of vanilla extract |
*
|
| 5 | tablespoons |
cornstarch
|
|
| ¼ | cup |
sugar
|
|
| ⅛ | teaspoon |
salt
|
|
| 1 | x |
chocolate sauce
to serve |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
milk
|
|
| 3 | strips |
orange zest
more or less |
*
|
| 1 | each |
vanilla bean
or 1 teaspoon of vanilla extract |
*
|
| 75 | ml |
cornstarch
|
|
| 59 | ml |
sugar
|
|
| 0.6 | ml |
salt
|
|
| 1 | x |
chocolate sauce
to serve |
* |
Directions
Setup a double-boiler and begin scalding 2 cups of the milk. Scrape out the seeds of the vanilla bean and add the seeds and pod along with the orange peel to the milk.
(If using vanilla extract add it at the end of cooking.)
In a small bowl mix together the remaining ½ cup of milk, 5 tablespoon of cornstarch, salt and sugar.
Once the milk is steaming, remove the vanilla bean pod and orange peel then gradually add the cornstarch, sugar and milk mixture stirring constantly.
Once re-heated and thickened, cover and cook, stirring frequently for 10 minutes.
Remove from heat (stir in vanilla extract if needed) and transfer into buttered molds or custard cups.
Chill completely.
To serve un-mold onto serving plates and serve with chocolate sauce.
