Toffee Blancmange
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
A rich and creamy dessert featuring the deep flavor of toffee, perfect for special occasions.
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.
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