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The Caribbean Kitchen - Recipe 009
Blamange (Blanc Mange), or
Corn Starch Pudding
added 03Dec2000


Preparation time:
Cooking time:
3 minutes
10 minutes
Prepare in advance - should be allowed to cool and set.
Or can be served hot, like custard.

(75 g) 1/3 cup white (refined) sugar
(45 ml) 3 tbsp cornstarch
2-1/4 cups of hot milk (or soya milk)
1 tsp vanilla essence OR
1/4 teaspoon finely grated lemon peel

Added toppings: Stewed prunes, fresh fruits or a sweet sauce (jams, chocolate, butterscotch, etc.).


Mix the sugar, cornstarch and 1/4 cup of milk in a saucepan.

Tip: By adding a small amount of milk at first and mixing vigorously to a thick paste, you will avoid the cornstarch forming lumps in the thinner mixture.

Gradually stir in 2 more cups of hot milk and mix until the mixture is smooth. Boil for at least 7 minutes and remove from the heat.

Stir in 1 teaspoon of vanilla essence OR  1 teaspoon of fresh lemon juice and 1/4 teaspoon finely grated lemon peel.

Pour into individual set serving dishes. Cover and chill until set.

Serve with stewed prunes, fresh fruits or a sweet sauce.

P.S. To convert recipes from flour-thickened fruit pies to corn starch, use half as much corn starch and sugar then toss with the fruit and turn into pie crust (if using fruit that needs no stewing).



This ancient recipe is a kind of custard - from the days when unused milk could not be preserved in the Caribbean - is very easy to make, and all of the ingredients are fairly common in kitchens around the world.

Delicious with a favourite topping (try it with a smooth raspberry jam!! YUM!!), this off-beat dessert can be put together in a few minutes several hours ahead if necessary and kept in the refrigerator, but cover tightly with cellophane wrap to avoid a skin forming on the top.

Like custard, it can also be served hot - perhaps with a slice of fruit or pound cake, or with some crisp ladyfingers.

Can also be set in a single large bowl and portioned out as needed.



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