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Blancmange (Cornstarch Pudding) II (D)
Source: "Five Roses Flour: A Guide to Good Cooking" (1938)
Serves: 4

2 cups scalded milk
1/4 cup sugar
1/4 cup cornstarch
Few grains salt
1/4 cup cold milk

Mix sugar, salt, and cornstarch with the cold milk. Add a little of the hot milk, stir well, put in top of a double boiler. Stir over boiling water until mixture thickens.

Cover and cook for 20 to 30 minutes, stirring occasionally. Cool slightly before adding flavouring. Pour into cold wet moulds.

For a richer pudding, use only 3 tablespoons of cornstarch. Cook the pudding as directed. Before removing from the fire, add a little of the hot mixture to one or two slightly beaten egg yolks. Return to double boiler and cook for 3 minutes longer. Remove from fire. If desired, the stiffly whipped egg whites may be folded into the mixture before moulding.

May be flavoured with vanilla, chocolate, cocoa syrup, caramel syrup, butterscotch, almond, lemon rind, or orange rind.

The amount of cornstarch given will make a mixture stiff enough to mould. When a soft cornstarch mixture is desired, or when eggs are to be used, only 3 level tablespoons of cornstarch will be required.

Posted by Shayna Kravetz

Nutritional Info Per Serving: N/A