Cornstarch Pudding (Blanc Mange)

Talk about comfort food - here is a definite fav!

2 cups hot milk
1/2 to 2/3 cup sugar
3 1/2 to 4 tbsp cornstarch
1/8 tsp salt
1/4 cup cold milk
1/2 tsp vanilla
1 tbsp butter

Heat milk.  The use of a double boiler makes it easier to obtain a smooth product.

Mix well the sugar, cornstarch and salt; blend with a little of the cold milk to make a thin paste; be sure there is no unmixed cornstarch.

When milk is hot, stir in the smooth cornstarch mixture; continue to stir until there is no taste of raw starch and the mixture has thickened; cover and cook another 5 to 10 minutes.  Remove from heat, add vanilla and butter.

Cool by setting the pan in cold water and stirring occasionally, or by pouring the hot pudding into a bowl, covering tightly or placing a sheet of waxed paper on the surface of the pudding.  This will prevent skin forming as the pudding cools.


Chocolate Blanc Mange

Reduce cornstarch by 1/2 tbsp, increase sugar to 3/4 cup.  Mix 3 to 4 tbsp cocoa with sugar.

or

Melt one square unsweetened chocolate over hot water; add sugar;  add milk; reduce cornstarch by 1/2 tbsp, combine with salt and cold milk.  Finish as Cornstarch Pudding.