Custard is a cooked mixture of milk or cream and egg yolk and can vary in consistency from a thin pouring sauce to a thick pastry cream, depending on how much egg or thickener is used. When starch is added, the result is described as pastry cream or crème patisserie. This is made with a combination of milk or cream, egg yolks, fine sugar, flour or some cornflour and flavouring such as vanilla, chocolate or lemon. It is called blancmange when starch is used as the only thickener.
Blancmange is a sweet dessert generally made using milk or cream and sugar thickened with gelatin or cornstarch. It is usually set in a mould and served cold. Comparable desserts such as Bavarian cream, Panna cotta and Haupia.
I remember growing up eating this form of custard with any kind of freshly picked fruit or compote with freshly whipped cream.
Ingredients
4 cups milk (1000g)
1 tsp Madagascar
½ cup caster sugar (90g)
1 cup milk (250g)
¾ cup custard powder (95g)
Method
Place 4 cups milk, vanilla and sugar in a saucepan and bring to the boil. Mix 1 cup milk and ¾ cup custard powder in a bowl with a whisk and stir in the boiling milk to thicken. Pour mixture in a bowl and cover with food wrap straight on top of the custard to avoid skin developing. Allow cooling in the fridge for 12 hours for a perfect cutting texture.
Note: This custard (blancmange) is used as base ingredient for many desserts. Mix 100 g custard up the next day and add 50 g whipped cream, resulting a velvety custard which I use all the time in my creamy cakes.
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