Brown Butter Blancmange

Instructions

1. 1

   Preheat the oven to 160°C. Grease a 20cm round baking dish with butter.

   Tip: Use a high-quality brown butter for the best flavor.

2. 2

   In a medium saucepan, combine the rice flour and sugar. Whisk until well combined.

   Tip: Use a whisk to avoid lumps.

3. 3

   Gradually add the milk, whisking continuously until smooth.

   Tip: Cook the mixture over low heat, whisking constantly.

4. 4

   Bring the mixture to a simmer and cook for 5 minutes, or until thickened.

   Tip: Use a candy thermometer to check for the correct temperature.

5. 5

   Remove the saucepan from the heat and stir in the brown butter and vanilla extract.

   Tip: Use a spatula to scrape the bottom of the pan and incorporate all the butter.

6. 6

   In a separate bowl, whisk together the egg yolks. Temper the egg yolks by slowly pouring the warm mixture into the eggs.

   Tip: Use a gentle pouring motion to avoid scrambling the eggs.

7. 7

   Pour the mixture into the prepared baking dish and smooth the top.

   Tip: Use a spatula to create a smooth, even surface.

8. 8

   Bake for 25-30 minutes, or until the edges are set and the center is still slightly jiggly.

   Tip: Avoid overbaking, as this can cause the blancmange to become dry and firm.

9. 9

   Remove the baking dish from the oven and let it cool to room temperature.

   Tip: Use a spatula to loosen the edges of the blancmange from the dish.

10. 10

    Cover the blancmange with plastic wrap and refrigerate for at least 2 hours, or until chilled and set.

    Tip: Use a sharp knife to slice the blancmange, if desired.

11. 11

    Serve the brown butter blancmange chilled, garnished with fresh raspberries if desired.

    Tip: Enjoy as a dessert or snack, or use as a base for other desserts.