Plain Blanc Mange

A traditional blanc mange is a mixture thickened with cornstarch to a consistency that allows it to be turned out of a mold or cut into cubes. This plain version features milk, sugar, and vanilla, requiring a well-flavored sauce to complement its mild taste. It is a reliable, no-cook assembly recipe that serves four.

Cooking Method: Boiling, No-Cook, Steaming

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 4

Calories: 180

Dietary: Vegetarian

Description

A traditional blanc mange is a mixture thickened with cornstarch to a consistency that allows it to be turned out of a mold or cut into cubes. This plain version features milk, sugar, and vanilla, requiring a well-flavored sauce to complement its mild taste. It is a reliable, no-cook assembly recipe that serves four.

Directions

1
Heat the milk in a double boiler, reserving enough to moisten the corn starch.
2
Mix the corn starch, sugar, and salt and moisten with the cold milk.
3
Pour into the hot milk and stir until the corn starch has thickened.
4
Allow this to cook for 30 to 35 minutes, beat to keep smooth, and then remove from the fire and add the vanilla.
5
Moisten cups or molds with cold water and fill with the blanc mange.
6
Cool, turn out of the molds, and serve with any desired sauce.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 180kcal

% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.3g2%
Cholesterol 3mg1%
Sodium 15mg1%
Total Carbohydrate 42g15%
Sugars 25g
Protein 3g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: blanc mange, cornstarch, milk, dessert, starch, vanilla, mold, international, vegetarian, gluten free

Read it online: https://www.chefs-mate.com/recipe/steamed-rice-sauce/