This is the Blanc Mange recipe that I used to make for my daughter when she was a baby. It’s an easy and delicious English style custard pudding, perfect as a first food.
It’s really simple – you just combine milk, sugar and cornstarch in a saucepan over medium heat, stir continually until it thickens up, then add vanilla extract or lemon zest for flavour. My daughter loved this so much that I started calling her Baby Blanche! Nowadays she eats regular whole foods but still likes to have some of this occasionally because it reminds her of being little. If you’re looking for something simple to feed your child without having to worry about allergies or choking hazards then give this one a try 🙂
prep: 8 mins cook: 15 mins additional: 6 hrs total: 6 hrs 23 mins Servings: 5 Yield: 5 servings
1 teaspoon vanilla extract (Optional)
¼ cup cornstarch
3 cups milk, divided
3 ounces shaved semisweet chocolate, for garnish
2 cinnamon sticks
1 lemon peel, cut into strips
½ cup white sugar
1 pinch ground cinnamon
Place 1 cup of the milk into a saucepan. Add lemon peel and cinnamon sticks. Bring milk to a simmer over medium heat.
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.
Pour into a dish or mold, and refrigerate for at least 6 hours, or overnight. Garnish with shaved chocolate just before serving.
Per Serving: 265 calories; protein 6.1g; carbohydrates 43.7g; fat 8.3g; cholesterol 11.7mg; sodium 60.9mg.