Vanilla Pudding

Blancmange is a sweet dessert commonly made with milk or creamand sugar thickened with gelatin, cornstarch or Irish moss,[1] and often flavored with almonds. It is usually set in a mould and served cold. Although traditionally white, blancmanges are frequently given a pink color as well. Some similar desserts are Bavarian cream, vanilla pudding (in US usage), panna cotta, and haupia..The "whitedish" (from the original Old French term blanc mangier) was an upper-class dish common to most of Europe during the Middle Ages and early modern period.The whitedish was one of the preparations that could be found in recipe collections all over Europe and one of the few truly international dishes of medieval and early modern Europe.


1 cup cold milk
1 tbsp castor sugar 
2.5 tbsp cornflour 
1/4 tsp vanilla bean paste

Place 3 tbsp milk from the 1 cup of milk into a small bowl and whisk in the sugar, cornflour and vanilla paste into a smooth slurry.Pour the remaining milk into a wetted milk pot and gently bring to a boil. Once the milk in the pan starts to bubble, remove from the heat, and whisk in the vanilla paste mixture. It should thicken immediately. Place pan back onto the heat and keep whisking. Allow to bubble for 1 minute then remove from heat and pour into the cold bowl set aside earlier. Allow to cool at room temperature first before refrigerating. Refrigerate for at least 4 hours.


Garnish with caramel or with orange sauce or with berries.I did with some fruits.