Blanc Mange
CDKitchen http://www.cdkitchen.com
Serves/Makes: 4 Ready In: 1-2 hrs

Ingredients:
2 tablespoons cornstarch
2 tablespoons sugar
few grains salt
2 tablespoons water
***
1 cup scalded milk
1/2 teaspoon vanilla

Directions:
Blanc Mange, which is French for " White Food " turns out to be plain old cornstarch pudding.

Combine the cornstarch, sugar, salt and water.

Slowly add 1 cup scalded milk, stirring constantly and cook over medium heat until thick and smooth. Add 1/2 tsp vanilla. Can be poured into wetted molds and chilled or into any pretty serving dish or single servers. Chill and serve with a well flavored sauce. I like to heat Apple caramel dip and thin it with milk or cream to drizzle on the pudding.

I would double the recipe at the outset. As it stands, it will make very small servings.

blancmange with orange sauce

>>15819
But... but that's "flan" and Spanish people make it!

:(
I feel like my childhood has just been kicked in the dick.

  But what of blancmanges from the Planet Skyron in the Galaxy of Andromeda?

Monty Python - Science Fiction Sketch (Part1)

  Part 2

  Flan is more of a burned custard, right?

Part 3

I've only ever known it as flan.

>>15831
A flan is an open-topped pie similar to a quiche or custard tart. In savoury versions, its filling is often not custard-based. The base is of shortcrust pastry, distinguishing it from the tart, which more often has a puff pastry base.

The British savoury flans may have diverged from the sweeter Spanish flans in the Middle Ages.

Crème caramel, flan, or caramel custard is a rich custard dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is custard with a hard caramel top.

The dish has spread across Europe and the world. Both crème caramel and flan (from Old German flado meaning 'cake') are French names, but have come to have different meanings in different regions. In Spanish-speaking countries and in North America, flan refers to crème caramel. This was originally a Spanish usage, but the dish is now best-known in the United States in a Latin American context and also in the Philippines, where it is known more as leche flan.

Elsewhere, including in France and Britain, flan usually means a custard tart, often with a fruit topping, quite different from the Spanish and North American flan. In Europe and many Commonwealth countries, the dish is generally known as crème caramel. http://en.wikipedia.org/wiki/Cr%C3%A8me_caramel

crème caramel (also known as 'flan' and 'caramel custard') in Rome, Italy

Crème brûlée (crème brulée in L'Orthographie 1990) (French for "burnt cream"; pronounced /ˌkrɛm bruːˈleɪ/ in English, [kʁɛm bʁyle] in French), burnt cream, crema catalana, or Trinity cream is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. Although often served cold in North America, traditionally it is to be served warm.

The custard base is traditionally flavoured with vanilla, but is also sometimes flavored with lemon or orange (zest), rosemary, chocolate, coffee, liqueurs, fruits, and even spices such as ginger.

More Crème brûlée.

Crème brûlée in a high glass on a table, with pastry and whipped cream.

Crème brûlée flambée.

http://en.wikibooks.org/wiki/Cookbook:Cr%C3%A8me_Br%C3%BBl%C3%A9e

These things are burned on top, usually with a propane blowtorch.

Flan recipes:

http://www.crumblycookie.net/2008/01/30/because-ive-always-been-your-biggest-flan/

Flan de coco or coconut flan.

Flan con helado, barquillo y caramelo.

DAMN YOU, BAT GUANO!