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Tuesday, April 26, 2016

BLANCMANGE (CORNSTARCH) PUDDING

My mother used to make this for us and often put a dollop of egg white on top of each dish of pudding.  We called it Floating Island Pudding.  It is still one of my favorites. My mother used whole milk, but I find it delicious with skim milk.

Mix in 2-3quart Pan:
        1/2 cup sugar (can use up to half Splenda)
        1/3 cup cornstarch
        1/4  tsp. Salt


Gradually add while stirring with a whisk:
         4 cups skim milk or prepared powdered milk

Stir constantly from this point on.

Cook over medium heat for about 10 minutes, until mixture begins
 to thicken.
Turn heat to medium low and continue cooking for 8-10 minutes.

Slowly add 1 cup of mixture into:
        2 well-beaten eggs
Whisk well.

Add egg mixture to milk mixture and continue cooking 2 minutes.
Do not overcook.
Remove from heat and cool 2-3 minutes.

Add: 1 tsp. Vanilla (real vanilla is best).
Pour into molds, small bowls, or one larger bowl.

Cool slightly, then cover and refrigerate.  Will store well for several days in the refrigerator.

This pudding is also delicious served warm.

HINTS:

  If pudding is too thick, just add a little more milk.

  If you have a recipe that calls for egg whites, you can use up the yolks by altering this recipe using 1 whole egg and 2-3 egg yolks.

  In a hurry?  Add about 1 cup milk to sugar mixture as directed.  Place remaining milk in microwave for a few minutes to heat it (not too hot) then add to sugar mixture as directed.  This will take several minutes off cooking time.

  Add a few chocolate chips or piece of chocolate candy bar to warm pudding cup and let it sit a few seconds.  Swirl through pudding and enjoy!

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