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"Hunger is the best sauce in the world."--Cervantes

Vanilla Blanc Mange Pudding with Raspberries Recipe

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This recipe for Vanilla Blanc Mange Pudding with Raspberries is from The DeRyke Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Tbsp cornstarch
1/4 tsp salt
1/2 C sugar
3 C milk
1 tsp vanilla

raspberry sauce
1-10 oz frozen sweetened raspberries or 1 C fresh raspberries
1 T cornstarch
Directions:
Directions:
Mix cornstarch, salt, sugar, and 1/2 C milk until smooth. Scald 2 1/2 C milk in double boiler. Pour a little of the scalded milk on the corn starch mixture and blend smoothly--add this to remaining scalded milk and stir constantly until it thickens. Cover and cook for 25 minutes, stirring occasionally. Let it cool, then add vanilla and chill.

Modern Method (for those of us that don't know what a double broiler is)
Pudding:
Mix cornstarch, salt, and sugar in large microwaveable bowl. Slowly add milk with wire whisk until smooth. Microwave on high until bubbly--stirring every 2 minutes. Add vanilla and chill. Top with raspberry sauce.

Sauce
Take juice from berries and make slurry with cornstarch. Mix until no lumps. Cook until thickened. Add raspberries. Top pudding with sauce. If using fresh berries, mix slurry from 1 T cornstarch, 1/4 C sugar, 1/2 C water. Mix until smooth. Cook until bubbly and thickens. Add fresh berries. Serve on top of pudding.
Personal Notes:
Personal Notes:
Grandma used to make this dessert on Sundays. Diane and Carole used to go to her home for dinner after Sunday School. She always made it for them.

 

 

 

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