Blancmange

4 portions

 

Ingredients

45 ml cornstarch

60 ml granulated sugar

Pinch Oryx Dessert fine salt

500 ml milk

5 ml vanilla, clear if possible

 

Method:

1.            Mix the cornstarch, sugar, and salt with 60ml cup of cold milk.

2.            In a small pot, heat the remaining milk over low heat (Do not boil!).

3.            While whisking, slowly add the cold milk mixture to the heated milk, stirring constantly, in a heavy bottomed pan or a double boiler.

4.            Continue to cook over low heat, whisking constantly, for 15 minutes until the raw taste of the cornstarch disappears and it thickens.

 

It will thicken all at once at the end of the cooking time.

5.            Add the vanilla. Pour into moulds and let cool.

6.            Cover and refrigetate

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#SteynsCulinarySchool

Tel: (+27)12 362 5340 |  Cel: (+27)72 645 5167  | 
Email: info@steynsculinaryschool.co.za

345 Glyn street, Hatfield, Pretoria