Chocolate Blancmange With CrèMe Anglaise – a delicious recipe with cornstarch, cocoa powder, milk, sugar, vanilla, milk. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Whisk together cornstarch and cocoa powder with a little milk until smooth. Gradually whisk in remaining milk. Transfer to a medium saucepan and add sugar. Bring to a boil, stirring constantly. Reduce heat and simmer for 3 mins, stirring. Add vanilla. Distribute between 4 - 4.25 oz molds and chill until firm.
2
Meanwhile, to make the creme anglaise, combine milk, vanilla bean, vanilla bean seeds and 2 tbsp sugar in a medium saucepan. Gently heat until hot. Whisk egg yolks with remaining sugar until pale. Slowly whisk in hot milk then return to saucepan and cook, stirring constantly, over low heat for 10-15 mins, until mixture thickens and coats the back of a spoon. Cover surface directly with plastic wrap and chill.
3
Turn blancmange out onto serving plates. Serve with creme anglaise and strawberries.
452
kcal
Calories
16
g
Fat
44
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1/3 cup cornstarch, 1 teaspoon cocoa powder, 2 1/2 cups milk, 2 tablespoons granulated sugar, and more.
Yes, Chocolate Blancmange With CrèMe Anglaise falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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