Blanc Mange (English Style)

Blanc Mange (English Style)

9

"This dessert is known as Cramma in southern Italy where it is very popular. I hope you will make this dessert and like it. ENJOY!!!."
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Ingredients

6 h 23 m servings 265 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 265 kcal
  • 13%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 43.7g
  • 14%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 61 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place 1 cup of the milk into a saucepan. Add lemon peel and cinnamon sticks. Bring milk to a simmer over medium heat.
  2. Meanwhile, in a small bowl, whisk together the cornstarch and sugar. Whisk remaining milk into the cornstarch mixture. When the milk in the pan begins to simmer, pour the cornstarch mixture into the saucepan in a thin steady stream. Whisk vigorously and increase heat just a bit to bring the mixture to a gentle boil. Allow the mixture to boil for about 20 seconds while continuing to whisk, then remove from heat. Remove the lemon peel and cinnamon sticks. Stir in the pinch of cinnamon and, if using, the vanilla.
  3. Pour into a dish or mold, and refrigerate for at least 6 hours, or overnight. Garnish with shaved chocolate just before serving.

Reviews

9
  1. 9 Ratings

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Most helpful positive review

I followed this recipe exactly (decided to add the optional vanilla), and did not have any problems. It has to be carefully watched and constantly stirred during and after the addition of the m...

Most helpful critical review

I left out the lemon and cinammon as I wanted a plain vanilla blancmange to serve with other accoutrements. This recipe contains way too much sugar, it's far too sweet. Secondly, it didn't set, ...

I followed this recipe exactly (decided to add the optional vanilla), and did not have any problems. It has to be carefully watched and constantly stirred during and after the addition of the m...

Two of us loved it, two were a little surprised by the taste. I'll make it again, it's a great cool and refreshing dessert, a pleasant pudding that isn't as heavy as traditional pudding!

Yummy yummy yummy! This reminds me of panna cotta, and I love panna cotta! I love the cinnamon and lemon flavors. And I think just about any type of sauce would be good with it - chocolate, cara...

I substituted orange for lemon peel and cloves for cinnamon sticks. I also added fresh vanilla bean (1/2 bean, chopped), ground cinnamon and ground nutmeg (a dash). Not sure if the consistency ...

This was pretty great... I grated the lemon peel and kept it in, and added some grated orange peel as well. The overall consistency was like a thin pudding, so if you're expecting a more custar...

I made the recipe exactly as stated with the exception of cooking it longer than the 20 seconds mentioned in the recipe to get the consistency I wanted. I also added the teaspoon of vanilla. T...

Followed recipe carefully, and really liked the finished pudding. I used whole milk and added the vanilla, which slightly took away the pure white color. I used the pudding layered in a red, wh...

I left out the lemon and cinammon as I wanted a plain vanilla blancmange to serve with other accoutrements. This recipe contains way too much sugar, it's far too sweet. Secondly, it didn't set, ...

I thought it was very tasty. The only reason that I give it four stars instead of five, is because I feel like it could use something extra.