Maple Blancmange

Instructions

1. 1

   Preheat the oven to 180°C (350ºfF).

   Tip: For an even crisper top, sprinkle a pinch of granulated sugar on the surface before baking.

2. 2

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

   Tip: Make sure to remove any lumps by whisking continuously.

3. 3

   Add the unsalted butter and use a pastry blender or your fingertips to work it into the dry ingredients until the mixture resembles coarse breadcrumbs.

   Tip: Take care not to overmix, as this can result in a dense texture.

4. 4

   Gradually pour in the milk, whisking constantly until the mixture is smooth and free of lumps.

   Tip: Be patient and continue whisking until the mixture thickens.

5. 5

   Remove the saucepan from the heat and stir in the xanthan gum, vanilla extract, and maple syrup until fully incorporated.

   Tip: Let the mixture cool slightly to prevent scrambling the eggs.

6. 6

   In a large bowl, whisk together the egg yolks until they become light and fluffy. Gradually add the cooled mixture to the eggs, whisking until fully incorporated.

   Tip: This step is crucial for a smooth and creamy blancmange.

7. 7

   Pour the mixture into a buttered 20cm (8 inch) round cake pan or a 23cm (9 inch) square baking dish. Smooth the surface with a spatula.

   Tip: Make sure to butter the pan well to prevent the blancmange from sticking.

8. 8

   Bake for 35-40 minutes, or until the edges are set and the surface is slightly jiggly in the center.

   Tip: Remove the blancmange from the oven and let it cool in the pan for 5 minutes.

9. 9

   Dust the cooled blancmange with confectioner's sugar and top with fresh raspberries. Serve chilled and enjoy!

   Tip: You can also garnish with a drizzle of maple syrup or whipped cream, if desired.