Blanc Mange

Blanc Mange


  • 2 Tbsp unflavored gelatin
  • 1/2 cup cold water
  • 6 egg yolks
  • 2/3 cup sugar
  • 4 cups milk
  • 1/8 tsp salt
  • 1 tsp vanilla


Soak the gelatin in the cold water. Beat the egg yolks until thick and lemon colored; gradually add the sugar. Scald the milk and slowly add to the egg and sugar mixture. In a double boiler, place the milk mixture over hot water and cook, stirring constantly until the custard coats a metal spoon. Remove from heat. Add the gelatin and stir until thoroughly dissolved. Blend in salt and vanilla. Pour into a greased mold. Chill until firm (7 - 8 hours, or overnight). Great served plain or with berries and/or a dollop of whipped cream.

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