Butterscotch Blancmange

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

2. 2

   In a medium saucepan, combine the milk, sugar, butterscotch syrup, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

3. 3

   In a separate bowl, whisk together the flour and rice starch. Gradually add the dry mixture to the hot milk mixture, whisking constantly to avoid lumps.

4. 4

   Remove the saucepan from the heat and stir in the unsalted butter until it has melted. Let the mixture cool slightly.

5. 5

   In a separate bowl, whisk together the egg yolks and pure vanilla extract. Temper the egg yolks by gradually pouring the warm milk mixture into the eggs, whisking constantly.

6. 6

   Strain the mixture into a clean saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.

7. 7

   Remove the saucepan from the heat and stir in the heavy cream. Let the mixture cool to room temperature.

8. 8

   Pour the mixture into individual serving cups or a large serving dish. Refrigerate until set, at least 2 hours.

9. 9

   Unmold the blancmange and slice into individual portions. Serve chilled.