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Blancmange




Source of Recipe


Ezine


List of Ingredients




3 T cornstarch
1/3 C sugar
1/8 t salt
1/2 C cold milk
1 1/2 C milk, scalded
1 t vanilla



Recipe



Mix cornstarch, sugar, and salt; combine with cold milk. Gradually add hot milk. Cook in double boiler, stirring until thick; cover and cook 15 to 20 minutes. Add vanilla. Pour into molds, rinsed with cold water; chill until firm. Serve with fresh or canned fruits, cream or pudding sauce. If pudding isn't to be molded, increase milk to 2 1/2 C. The same amount of arrowroot or 6 T flour may be substituted for cornstarch. Serves 6.

Variations:
Butterscotch Pudding: Substitute brown sugar for granulated sugar and add 3 T butter with hot milk.

Caramel Pudding: Increase sugar to 1/2 C, caramelize half the sugar; dissolve in hot milk. Mix remaining sugar with cornstarch and salt.

Chocolate Pudding: Increase sugar to 1/2 C and total amount of milk to 2 1/4 C. Mix 1/3 C cocoa with cornstarch and sugar, or melt two 1-oz squares unsweetened chocolate in milk.

Cornstarch Custard: Beat 2 egg yolks with 2 T of the milk;
stir in some of the hot mixture and add the last 5 minutes.

Fluffy Pudding: Fold 2 stiff-beaten egg whites into mixture before chilling.