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Cinnamon and vanilla blancmange
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Prep Time:
450 minutes
Cook Time:
Total Time:
450 minutes
Indulgent and delectable sweet cream dessert.
Ingredients:
  • 3 egg yolks
  • 400ml milk
  • 300ml thickened cream
  • 1 cinnamon quill
  • 75g caster sugar
  • 3 gold-strength gelatine leaves (see note)
Instructions:
  • In a saucepan over medium heat, gently heat milk, cream, cinnamon, and vanilla pod with seeds until just below boiling. Remove from heat and let it infuse for 1 hour.
  • Whisk egg yolks and sugar until pale and thick. Heat cream mixture until almost boiling. Strain through a sieve into the egg mixture while whisking. Remove cinnamon and vanilla. Pour into a clean pan, cook on low heat for 4-5 minutes until thickened to coat the back of a spoon.
  • Soak the gelatine in cold water to soften for 5 minutes.
  • Drain excess water from the gelatine by gently pressing. Combine gelatine leaves with the custard, stirring until completely dissolved. Sieve the mixture and divide evenly into 6 teacups. Refrigerate for a minimum of 6 hours or preferably overnight to set.

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