4586 Blanc-manger à l’Anglaise

English Blancmange

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Place 1 litre ( pt or U.S. cups) milk to boil with 125 g ( oz) sugar; pour this on to 125 g ( oz) cornflour which has been diluted with dl (9 fl oz or 1⅛ U.S. cups) cold milk. Mix with a whisk to make it smooth then place on the stove and stir continuously for a few minutes.

Remove from the stove and flavour to choice. Whilst the mixture is still very hot, pour it into a mould which has previously been rinsed out with a light syrup—this is used to give a smooth shiny appearance to the blancmange when it is demoulded.

Allow to set and when very cold, turn out and serve either as it is or accompanied with a dish of stewed fruit.