Ingredients
Method
- In a saucepan, whisk cornstarch, sugar, and salt.
- Slowly whisk in milk and cream until smooth.
- Place over medium heat, whisking constantly. Cook for 5–7 minutes until thick.
- Remove from heat and stir in almond extract.
- Pour into molds or ramekins. Cool for 10 minutes, then refrigerate for 2–3 hours until set.
- Garnish with fruit or chocolate before serving.
Notes
- For a dairy-free version, use almond milk and coconut cream.
- Don’t rush the chilling step—it’s what gives blancmange its firm, creamy texture.
- You can easily swap almond extract with vanilla if you want a milder flavor.