White Custard / Day One...In The Kitchen

1. 1

   Heat sugar in half a liter of water until it forms threads.

2. 2

   Add 300 ml. milk, stir well.

3. 3

   Dissolve flour in the remaining milk, add sugar syrup.

4. 4

   Heat again until thickened.

5. 5

   Once it starts detaching from the walls of the pan, it means it is ready. However, the best way to know if the blancmange is ready is to take a bit of dough, place it on a plate, and as soon as it cools off, see if it unglues well from the dish, and is not sticky.

6. 6

   If it is, heat it up again, if not, don't.

7. 7

   Use two tablespoons to shape small croquette-like pieces, and arrange on a platter or plate.

8. 8

   Put it in the oven to blush, wrapped in wet cloths.

* Per serving · 4 servings · Values may vary.

No additional tips available.