Cornstarch is the thickener here instead of eggs. The amount of cornstarch determines the firmness of the blancmange: 2 tablespoons yields a very soft pudding, whereas 3 tablespoons yields a rather firm one. There are quite few variations you can play with this pudding:
- For a richer pudding, use evaporated milk or half-and-half instead of whole milk.
- Spicy flavor: Add a pinch of saffron, 1/2 teaspoon ground cardamom and 1/4 teaspoon ginger powder with the cornstarch and sugar.
- Maple: Omit the sugar and use 1/4 cup maple sugar. If you don’t have maple sugar, use 1/4 cup pure maple syrup and use only 1 3/4 cups milk.
- Black Sesame: I usually obtain black sesame paste (kuro goma) from a Japanese grocery store. Fill the ramekins per the recipe, but reserve about 1/2 cup of the hot blancmange. To this add 2 to 3 tablespoons black sesame paste; beat well with a whisk. Dollop the black sesame on top of the vanilla blancmange, then chill.
Ingredients
- 2 cups whole milk
- 2 to 3 tablespoons cornstarch
- 1/4 cup sugar
- 1 tablespoon vanilla sugar; or, 1 teaspoon vanilla extract
Method
- Slowly heat milk in a sauce pan over medium heat.
- Add the cornstarch, sugar and vanilla sugar to the pan. Whisk until well blended.
- Continue to stir with the whisk. After the mixture starts to thicken, stir for an additional 15 to 20 minutes in order to cook away the raw starchy taste.
- Pour into ramekins or custard bowls; this recipe is 4 servings. Chill for at least 2 hours before serving.
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