Butterscotch Blancmange
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This butterscotch blancmange is my go to dessert when I want something fancy without spending hours in the kitchen. The whole thing comes together in just an hour, and honestly, most of that is just waiting time. What I love most is how the rich butterscotch syrup creates this silky smooth custard that feels indulgent but doesn't break the bank. The egg yolks give it that luxurious texture while also providing choline, which supports brain health. It's the kind of dessert that makes people think you've been cooking all day, but we both know better.
Ella x
Ingredients
- 400 mlmilk
- 200 gsugar
- 100 mlbutterscotch syrup
- 150 gunsalted butter
- 3egg yolks
- 50 gall-purpose flour
- 5 gsalt
- 1 mlpure vanilla extract
- 10 grice starch
- 150 mlheavy cream
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
- 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
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
Remove the saucepan from the heat and stir in the unsalted butter until it has melted. Let the mixture cool slightly.
- 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
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
Remove the saucepan from the heat and stir in the heavy cream. Let the mixture cool to room temperature.
- 8
Pour the mixture into individual serving cups or a large serving dish. Refrigerate until set, at least 2 hours.
- 9
Unmold the blancmange and slice into individual portions. Serve chilled.
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