Toffee Blancmange
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
My family absolutely adores this Toffee Blancmange, and honestly, it's become my go to dessert for impressing guests without spending hours in the kitchen. With just 20 minutes of prep and 40 minutes of baking, you'll have a stunning creamy treat on the table faster than you'd think. The gluten free milk makes this accessible for those with dietary restrictions, and it's actually easier on digestion than traditional versions. What I love most is how simple the ingredients are to combine, using basics you probably have at home already. The result is pure indulgence: layers of silky toffee goodness that feels fancy but tastes like comfort. Trust me, once you make this, it'll be your new favorite too.
Ella x
Ingredients
- 400gluten-free milk
- 3large egg yolks
- 600 ggranulated sugar
- 200 gunsalted butter
- 300 gtoffee bits(chopped)
- 100 gall purpose flour
- 10 gsalt
- 200 gunsalted toffee(melted)
- 1 mLvanilla extract
- 2large egg whites
- 10 gbaking powder
- 100 gconfectioner's sugar
- 100 mLtoffee sauce
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Butter a 20cm (8in) round baking dish and line the bottom with parchment paper.
Tip: Don't forget to grease the dish evenly.
- 2
In a medium saucepan, combine the milk, sugar, and butter. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
Tip: Be careful not to let the mixture boil over.
- 3
Remove the saucepan from the heat and stir in the melted toffee, vanilla extract, and egg yolks. Let the mixture cool slightly, then stir in the flour and salt.
Tip: Don't worry if the mixture is a bit lumpy.
- 4
In a separate bowl, whisk together the egg whites and confectioner's sugar until stiff peaks form. Fold the egg whites into the toffee mixture until no white streaks remain.
Tip: Be gentle to avoid deflating the mixture.
- 5
Pour the mixture into the prepared baking dish and smooth the top.
Tip: Use a spatula to create a smooth, even surface.
- 6
Bake for 35-40 minutes, or until the edges are set and the center is still slightly jiggly.
Tip: Don't overbake, as this can cause the blancmange to become dry.
- 7
Remove the dish from the oven and let it cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, or until chilled and set.
Tip: This will help the blancmange to set properly.
- 8
To serve, drizzle the toffee sauce over the top of the blancmange and sprinkle with chopped toffee bits, if desired.
Tip: You can also serve with a scoop of ice cream, if you like.
Recipe Variations
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