Blanc Mange Recipe

Blanc Mange, a classic dessert made from milk and cornstarch, has a rich history that dates back several centuries. This creamy, velvety treat originated in Europe and became popular during the Middle Ages. It was often enjoyed by the wealthy and royalty, as it was considered a luxurious dessert at the time.

Blanc Mange, which means "white food" in French, was traditionally made with almond milk, rice flour, and sugar. Over time, the recipe evolved, and milk and cornstarch became the primary ingredients. This variation became even more popular in England and America during the 17th and 18th centuries.

Fun Fact: Blanc Mange was a favorite dessert of King Henry VIII of England. His personal chef, François Pierre de La Varenne, created a variation known as "Blancmange a la Royale" specifically for the king. This version included ingredients such as ground almonds, rice, chicken, and bone marrow.

Now, let's dive into the recipe for Blanc Mange using the given information:

Ingredients:
- 1 quart (4 cups) of milk
- 4 large tablespoons of cornstarch
- 1/4 cup of cold milk
- 2 whole eggs
- 1/2 cup of sugar
- A pinch of salt
- 1 hickory nut-sized piece of butter
- Vanilla or lemon extract (for flavoring)
- Cream (for serving)

Instructions:
1. In a saucepan, heat the quart of milk over medium heat until it reaches the boiling point. Be sure to stir occasionally to prevent the milk from scorching.
2. In a separate bowl, dissolve the cornstarch in 1/4 cup of cold milk, creating a smooth paste. Set it aside for later use.
3. In another bowl, beat the eggs and sugar together until the mixture becomes light and fluffy. Add a tiny pinch of salt for added depth of flavor.
4. Once the milk in the saucepan begins to boil, add the hickory nut-sized piece of butter. Stir until the butter melts completely.
5. Pour the hot milk and butter mixture over the well-beaten eggs and sugar. Mix everything together thoroughly to combine the ingredients.
6. Transfer the mixture back to the saucepan and place it on the stove. Stir continuously until the mixture begins to boil.
7. Gradually add the dissolved cornstarch to the boiling custard, stirring constantly. Continue stirring until the custard thickens to a desired consistency.
8. Remove the saucepan from the heat and add a splash of vanilla extract or lemon extract to flavor the custard. You can choose either based on your preference.
9. Pour the thickened custard into a mold or individual serving dishes. Allow it to cool slightly before refrigerating.
10. Place the mold or dishes in the refrigerator and let the Blanc Mange set completely. This process might take a few hours, so it's best to prepare it in advance.
11. Once the Blanc Mange is cold and firm, it is ready to be served. You can enjoy it as is or add a dollop of cream on top for an extra touch of decadence.

Blanc Mange is a delightful dessert on its own, but it can also be paired with various toppings and accompaniments. Consider garnishing it with fresh berries, a sprinkle of powdered sugar, or a drizzle of chocolate sauce. You can also serve it alongside cookies or a slice of cake for a more elaborate dessert spread.

Similar to Blanc Mange, there are other custard-based desserts that you might enjoy exploring. Panna Cotta, a traditional Italian dessert, shares similarities with Blanc Mange as it is also made from milk, sugar, and gelatin. The main distinction is that Panna Cotta is set with gelatin instead of cornstarch, resulting in a slightly different texture.

Creme Brulee, another custard-based dessert, is famous for its creamy custard base and caramelized sugar topping. It is typically flavored with vanilla and is often served in individual ramekins, giving it an elegant presentation.

In conclusion, Blanc Mange is a timeless dessert that has been enjoyed for centuries. With its smooth and creamy texture, it is sure to delight your taste buds. So, gather your ingredients and give this classic recipe a try. Whether you enjoy it chilled, or with a dollop of cream, Blanc Mange is a delightful treat that will take you on a journey through culinary history.