Cornflour Blancmange
No ratings yet
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Ingredients.
- — 2 ozs.
- of cornflour or arrowroot, if ozs.
- of castor sugar, 1 pint of milk, bayleaf, or other flavouring.
- Method.
- — Mix the cornflour smoothly with a little milk, boil the rest with the bay-leaf, and let it infuse for 10 or 15 minutes.
- Now stir in the blended cornflour, and cook gently for 5 minutes, then remove the bay-leaf, add the sugar, and pour into a mould, previously rinsed with cold water.
- Serve with jam, stewed fruit, or fruit syrup.
- Time.
- — About \ an hour.
- Average Cost, 4 d.
- Sufficient for 4 or s persons.
Plating
Cookware for this recipe
-
Saucepan
-
Blender
-
Wooden spoon