"How To Make Blancmange"

How to Make Blancmange

This is a traditional dessert that has been enjoyed for centuries. This is a 1915 version but there are many possible variations. Blancmange is basically a milk and sugar dessert that is thickened and moulded.


  • 1 quart (4 cups) of milk
  • 2 oz. (1/2 cup) of fine flour
  • 2 oz. (1/2 cup) of cornflour
  • 1 oz. (2 tbsp) of sugar
  • Piece of vanilla 3 inches/7.5cm long, or some vanilla essence/extract


  1. Bring 1-1/2 pints of milk to the boil.
  2. Add the vanilla essence and the sugar.
  3. Mix the fine flour and cornflour smooth with the rest of the milk and add the mixture to the boiling milk.
  4. Stir it all well for 8 to 10 minutes.
  5. Pour it into one or two moistened moulds; and when cold, turn out and serve with stewed fruit or jam.
  6. Finished.

Community Q&A

  • Question
    What is a moistened mould?
    wikiHow Contributor
    Community Answer
    A mould or bowl that has been rinsed with cold water before adding the pudding to set. Don't dry it before filling, the light water film helps release the blancmange from the mould.
  • Question
    What is fine flour?
    wikiHow Contributor
    Community Answer
    Fine flour is heavily sifted flour.
  • Question
    What is the difference between souffle and blancmange?
    wikiHow Contributor
    Community Answer
    A blancmange is a solid jelly, whilea souffle is light and fluffy, due to the air trapped inside.
  • Question
    Why won't my blancmange set?
    jason campbell
    Community Answer
    It needs to be simmered for 8-10 minutes and you should see it thicken. At this time you should be stirring with a wooden spoon or the the cornflour/starch will set on the bottom. Then refrigerate. If it still doesn't set, try some gelatin.
  • Question
    Can I make cream with blancmange?
    wikiHow Contributor
    Community Answer
    No, it is not possible to do so.
Unanswered Questions
  • How can I make Black Current flavored Blancmange?
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Things You'll Need

  • Saucepan
  • Knife
  • Stirring implement
  • 2 moulds
  • Serving dish

Related wikiHows

Sources and Citations

  • Thomas R Allinson, (1915), , public domain resource - this eBook is for the use of anyone anywhere at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at . Original source of recipe.

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Date: 07.01.2019, 09:51 / Views: 65255