Vanilla Blancmange

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and line a 20cm (8 inch) baking dish with parchment paper.

   Tip: Optional: use a ceramic or glass dish for better browning

2. 2

   Crush the unsalted biscuits in a food processor until they are finely ground.

   Tip: Optional: use a rolling pin to crush the biscuits if you don't have a food processor

3. 3

   In a medium saucepan, combine the milk, heavy cream, and vanilla bean paste. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.

   Tip: Optional: use a thermometer to ensure the mixture reaches 80°C (176°F)

4. 4

   In a separate bowl, whisk together the egg yolks and granulated sugar until pale and thick.

   Tip: Optional: use a stand mixer with a whisk attachment for easier whisking

5. 5

   Add the softened butter to the egg yolk mixture and whisk until smooth.

   Tip: Optional: use a hand mixer for easier blending

6. 6

   Temper the egg yolk mixture by slowly pouring the hot milk mixture into the bowl, whisking constantly.

   Tip: Optional: use a heatproof bowl to avoid scrambling the eggs

7. 7

   Add the vanilla extract and salt to the mixture and whisk until combined.

   Tip: Optional: use a spatula to scrape the sides of the bowl

8. 8

   Pour the mixture over the crushed biscuits and smooth the top.

   Tip: Optional: use a spatula to create a smooth surface

9. 9

   Bake for 25-30 minutes or until the edges are lightly golden.

   Tip: Optional: use a thermometer to ensure the blancmange reaches 80°C (176°F)

10. 10

    Remove from the oven and let cool to room temperature.

    Tip: Optional: use a spatula to carefully release the blancmange from the baking dish