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LOCATION: Recipes >> Desserts Pudding >> Blanc Mange 02

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BLANC MANGE

2 Tbsp unflavored gelatin
1/2 cup cold water
6 egg yolks
2/3 cup sugar
4 cup milk
1/8 tsp salt
1 tsp vanilla

Soak the gelatin in the cold water. Beat the egg yolks until thick
and lemon colored; gradually add the sugar. Scald the milk and
slowly add to the egg and sugar mixture. In a double boiler, place
the milk mixture over hot water and cook, stirring constantly until
the custard coats a metal spoon. Remove from heat. Add the gelatin
and stir until thoroughly dissolved. Blend in salt and vanilla.
Pour into a greased mold. Chill until firm (7 - 8 hours, or
overnight). Great served plain or with berries and/or a dollop of
whipped cream.

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