If you’re looking for a quick dessert with few ingredients, Milk Pudding (also known as Blancmange) is the perfect solution. This recipe is ideal for those who want to prepare a dessert without eggs and without butter, light but extremely creamy.
It’s a lemon-scented pudding with a velvety texture that can be prepared in less than 10 minutes on the stove. It’s the right choice for a healthy snack or a fresh and delicate end of meal, also great for those following a vegetarian diet or looking for a light alternative to classic spoon desserts. Let’s see how to achieve a perfect result without lumps!
If you love creamy desserts, try Auntie’s Two-Cream Dessert, the lemon mousseline, coffee cream and Nutella cup!
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OTHER CREAMY DESSERTS
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 4 Hours
- Preparation time: 5 Minutes
- Portions: 6 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Preparation of Milk Pudding
- 3 cups milk
- 2/3 cups cornstarch
- 3/4 cups sugar
- to taste grated lemon zest
- Half teaspoon vegetable oil
Steps for Preparing Milk Pudding
In a large saucepan, sift the cornstarch and mix it with the sugar. Mix these two powders well with a hand whisk: this step is crucial because the sugar “disperses” the starch, preventing lumps from forming when you add the liquid.
Gradually pour in the milk, but very slowly. Initially, add just a couple of tablespoons and mix until you create a thick and smooth batter. Only when you see no more traces of dry powder, continue to pour in the rest of the milk, little by little, keeping the whisk always in motion. It doesn’t matter if the milk is cold, the important thing is graduality.
Place the saucepan over medium-low heat. Never stop stirring, moving the whisk well along the edges and bottom of the pot. Cook until the cream starts to coat the spoon and becomes glossy. When you see the first bubbles of boiling, add the grated lemon zest and immediately turn off the heat: the residual heat will be enough to release the aroma without altering the flavor.
Take your mold (6.7 inches or individual portions) and brush it with a very thin layer of vegetable oil. Pour the pudding while it is still warm into it. Let it cool at room temperature for about 30 minutes, then cover it (to prevent the surface from drying out) and transfer it to the refrigerator for at least 2 or 3 hours before unmolding it. Turn the pudding onto a plate and decorate with whatever you like (I used shredded coconut) such as coconut, chocolate flakes, fresh fruit, fruit syrups, crushed meringues.
Advice
The “thread” technique: When adding milk to sugar and starch, the first 100 ml are the most critical. Drip them in to create a thick paste; only when it’s perfectly smooth can you pour in the rest of the milk more quickly. This guarantees a pudding without a single lump.
The lemon moment: Don’t grate the zest too early. Add it only when the cream is almost thick or just turned off the heat: the essential oils in lemon are volatile and prolonged heat would dampen the fragrance.
The choice of mold: If you use a glass container (like the 6.7 inches one I used), the extraction will be more scenic. If you have difficulty unmolding it, dip the bottom of the mold for 10 seconds in hot water: the oil film will slightly melt and the pudding will slide out on its own.
Variants
Almond Version: Replace cow’s milk with almond milk (typical of Sicilian blancmange). In this case, reduce the sugar to 2/3 cup if the almond milk is already sweetened.
Crispy Contrast: Before serving, garnish the surface with toasted pistachio crumbs or sliced almonds. The contrast between the softness of the milk and the crunchiness of the nuts is exceptional.
Cinnamon Infusion: If you love spicy flavors, heat the milk with a cinnamon stick before combining it with the powders (then remove it). It pairs divinely with the aroma of lemon.
Storage
In the refrigerator: The pudding keeps for up to 3 days. It’s essential to cover the container with cling film in contact (or with its lid) to prevent a hard skin from forming on the surface and to avoid the dessert absorbing odors from other foods in the fridge.
Can it be frozen? No, I strongly advise against it. Cornstarch, once frozen and thawed, tends to release water and the structure of the pudding would become spongy and unpleasant.
Now It’s Your Turn
This Milk Pudding, or Blancmange if you prefer, proves that simplicity is the highest form of elegance in the kitchen. Just a few steps for a result that tastes clean and good.
If you try it, take a photo and tag me on social media! I’m curious to know if you will use a single mold or cute individual portions. Write to me below in the comments: classic lemon or will you try the cinnamon variant?
Frequently Asked Questions
Can I use rice starch instead of cornstarch?
Yes, rice starch will give an even more velvety and “creamy” texture, while cornstarch makes it slightly firmer and more gelatinous.
Why did my pudding remain opaque?
It’s normal for it to be milk white, but if you want it shinier, make sure to bring it to a slight boil. It’s the heat that “activates” the starch, making the mixture glossy and silky.
Can I use less sugar?
Yes, you can go down to 3/4 cup, but remember that sugar also contributes to the final structure of the dessert.
