Wayne Gisslen

Blancmange, English Style

Preparation info
  • Portions:

    12

    • Difficulty

      Easy

Appears in
Professional Cooking: 8th Edition
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
1 qt

Method

Procedure

  1. Combine the milk, sugar, and salt in a heavy saucepan and bring to a simmer.
  2. Mix the cornstarch and cold milk until perfectly smooth.
  3. Pouring in a thin stream, add about 1 cup (250