January 12, 2013
Blancmange..The Perfect Pudding
An old- fashioned Pudding served with Sweet Inspiration!
Mother always served Blancmange on holidays or at simple Sunday night suppers. Often times, we would come home from school, and there would be that red mixing bowl on the counter and we knew she had made our favorite vanilla blancmange for a special after school treat. Desserts need not be complicated to be so heartwarming and delicious! This may be served alone or with fruits or dessert sauces! I served this over the holidays for a special little treat for the grandchildren!
OR CORNSTARCH PUDDING
3 T. cornstarch
1/4 cup sugar
Pinch of salt
1/2 cup cold milk
1 1/2 cups milk, scalded
1 t. vanilla
Mix cornstarch, sugar and salt; combine with cold milk. Gradually add the hot milk. Cook in a double boiler, stirring until thick; cover and cook for 15-20 minutes. Add the vanilla. Pour into individual dessert dishes. We let this sit at room temperature and serve!
For Butterscotch Blancmange: Substitute brown sugar for white sugar. Add 3 T. butter with hot milk.
For Chocolate Blancmange: Increase sugar to 1/2 cup and total amount of milk to 2 1/4 cups. Mix 1/3 cup of cocoa with cornstarch and sugar or you may melt two (1-ounce) squares of unsweetened chocolate in milk.