Wayne Gisslen

Blancmange English-Style

Preparation info
  • Yield: about

    2½ pt

    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

t
Milk at 100%
Ingredients U.S.

Method

Procedure

  1. Combine the milk, sugar, and salt in a heavy saucepan and bring to a simmer.
  2. Mix the cornstarch and milk until perfectly smooth.
  3. Pouring it in a thin stream, add about 1 cup (2.5