Blancmange is a classic, silky-smooth dessert that has been enjoyed for generations. It is a light, creamy pudding that can be flavored in many ways. When combined with jelly and evaporated milk, it becomes even richer, tastier, and visually appealing.
This guide will walk you through a simple and foolproof recipe for making blancmange with jelly and evaporated milk. You will also find useful tips and variations to make this dessert even more special.
What is Blancmange?
Blancmange (pronounced ‘bluh-mahnzh’) is a traditional European dessert that resembles a soft pudding. It is usually made with milk, sugar, and a thickening agent like cornstarch or gelatin. The texture is smooth, creamy, and slightly firm when set.
By adding jelly and evaporated milk, this dessert gains a richer taste and a beautiful layered effect.
Ingredients Needed
To make blancmange with jelly and evaporated milk, you will need:
For the Jelly Layer:
- 1 packet of fruit-flavored jelly (any color or flavor of choice)
- 1 cup hot water
- 1 cup cold water
For the Blancmange Layer:
- 1 can (12 oz) evaporated milk
- 1 ½ cups whole milk
- ½ cup sugar
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract (optional)
- A pinch of salt
Optional Garnishes:
- Fresh fruits (strawberries, raspberries, or kiwi)
- Whipped cream
- Grated chocolate or chopped nuts
Step-by-Step Instructions
Step 1: Prepare the Jelly Layer
- Dissolve 1 packet of jelly powder in 1 cup of hot water. Stir well until fully dissolved.
- Add 1 cup of cold water and mix again.
- Pour the jelly mixture into a serving dish or individual molds.
- Place in the refrigerator for 1-2 hours or until fully set.
Step 2: Prepare the Blancmange Mixture
- In a small bowl, mix cornstarch with ½ cup of milk to form a smooth paste. Set aside.
- In a saucepan, combine evaporated milk, the remaining whole milk, sugar, and a pinch of salt.
- Heat the mixture over medium-low heat, stirring constantly to prevent burning.
- Once the milk mixture is warm (but not boiling), gradually add the cornstarch mixture, stirring continuously.
- Keep stirring until the mixture thickens to a smooth, custard-like consistency (about 5-7 minutes).
- Remove from heat and add vanilla extract for extra flavor.
Step 3: Assemble the Dessert
- Once the jelly layer is fully set, gently pour the warm blancmange mixture on top.
- Smooth the surface with a spatula or spoon.
- Let the dessert cool for 15-20 minutes at room temperature, then refrigerate for at least 4 hours until fully set.
Step 4: Serve and Enjoy
- Carefully remove from the mold if using individual servings.
- Garnish with fresh fruits, whipped cream, grated chocolate, or nuts.
- Serve chilled and enjoy the delicate texture and delicious flavors.
Tips for Perfect Blancmange with Jelly and Evaporated Milk
1. Choose the Right Jelly Flavor
The flavor of the jelly enhances the taste of blancmange. Some great combinations include:
- Strawberry jelly + vanilla blancmange
- Orange jelly + coconut-flavored blancmange
- Raspberry jelly + almond blancmange
2. Avoid Lumps in the Blancmange Mixture
- Always dissolve cornstarch in cold milk before adding it to the hot mixture.
- Stir constantly while cooking to prevent lumps.
3. Let Each Layer Set Properly
- Ensure the jelly is fully set before adding the blancmange.
- Allow the blancmange to cool slightly before pouring over the jelly to prevent melting.
4. Use a Mold for a Beautiful Presentation
For a fancier look, use a silicone mold or decorative glass dish. Before serving, briefly dip the mold in warm water to help release the dessert easily.
5. Experiment with Flavors and Textures
- Add a coconut layer by replacing half the milk with coconut milk.
- Sprinkle a biscuit or graham cracker crust at the bottom for a crunchy base.
Variations of Blancmange with Jelly and Evaporated Milk
1. Chocolate Blancmange with Cherry Jelly
- Replace vanilla with cocoa powder for a rich chocolate version.
- Use cherry jelly for a classic combination.
2. Coconut Blancmange with Pineapple Jelly
- Use coconut milk instead of whole milk.
- Pair with pineapple jelly for a tropical flavor.
3. Almond Blancmange with Raspberry Jelly
- Add almond extract instead of vanilla.
- Use raspberry jelly for a sweet and tangy taste.
Why Use Evaporated Milk?
Evaporated milk makes blancmange creamier and richer compared to regular milk. It also:
- Enhances texture and smoothness.
- Gives a mild caramelized flavor.
- Works well in cold desserts and puddings.
Frequently Asked Questions
1. Can I Make Blancmange Without Cornstarch?
Yes! You can use:
- Gelatin (1 teaspoon dissolved in warm water) for a firmer texture.
- Agar-agar (½ teaspoon dissolved in water) for a plant-based alternative.
2. How Long Does Blancmange Last in the Fridge?
Blancmange can be stored in the refrigerator for 2-3 days, covered with plastic wrap to prevent drying.
3. Can I Make This Dessert in Advance?
Yes! You can make it a day before serving to allow the flavors to set properly.
4. Can I Use Sweetened Condensed Milk Instead of Evaporated Milk?
Yes, but since condensed milk is much sweeter, reduce the amount of sugar in the recipe.
Blancmange with jelly and evaporated milk is an easy, delicious, and visually stunning dessert. With its smooth, creamy texture and refreshing fruity layer, it is perfect for any occasion.
By following this step-by-step guide, experimenting with flavors, and using the right ingredients, you can make a perfect blancmange every time. Enjoy this classic treat with family and friends, and don’t forget to get creative with toppings and variations!
