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Sicilian Biancomangiare

Sicilian Biancomangiare

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Prep Time 10 minutes
Cook Time 15 minutes
CHILL 4 hours
Total Time 4 hours 25 minutes
Course Dessert
Cuisine Italian
Servings 4 servings

Equipment

  • 4 crème caramel molds

Ingredients
  

  • 2 cups milk 
  • 1/2 cup sugar 
  • 5 tbsp cornstarch 
  • 1 lemon (zest only, cut into large chunks)
  • 1 pod fresh vanilla
  • almonds, flaked, or chocolate curls to garnish
  • cinnamon to garnish

Instructions
 

  • Start by putting 1-1/2 cups of milk in a thick-bottomed saucepan, together with the sugar, the vanilla, and lemon zest. Place the saucepan on a gentle heat and bring it to a boil. In the meantime, dissolve the cornstarch in the remaining cold milk (1/2 cup), stirring with a teaspoon until it has completely dissolved.
  • When the milk boils, pour the milk in which you dissolved the cornstarch into the saucepan and mix. Remove the vanilla and the lemon zest. Cook over low heat for 4-5 minutes, stirring constantly so that no lumps are formed. When the mixture has thickened, taking on the appearance of a béchamel sauce, turn off the heat.
  • Divide it into 4 crème caramel molds, at room temperature, then chill in the refrigerator for at least 4 hours. When the blancmange has hardened sufficiently, turn the molds upside down on the serving plate and gently unmold them.
  • Decorate each pudding with sprinkles, a pinch of ground cinnamon and flaked almonds. Serve the Sicilian biancomangiare immediately.
Keyword Sicilian Biancomangiare
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