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Cinnamon and vanilla blancmange

  • 7:30 Prep
  • 6 Servings
  • Advanced


  • 400ml milk
  • 300ml thickened cream
  • 1 cinnamon quill
  • 1 vanilla bean, split, seeds scraped
  • 3 egg yolks
  • 1/3 cup (75g) caster sugar
  • 3 gold-strength gelatine leaves (see note)


  • 1
    Place milk, cream, cinnamon and vanilla pod and seeds in a pan over medium heat, and bring to just below boiling point. Turn off heat and leave to infuse for 1 hour.
  • 2
    Beat egg yolks and sugar until thick and pale. Return cream mixture to just below boiling point. Strain through a sieve over the egg mixture, whisking constantly. Discard cinnamon and vanilla. Transfer to a clean pan, return to low heat and cook, stirring, for 4-5 minutes until mixture is thick enough to coat the back of a spoon.
  • 3
    Meanwhile, soak the gelatine in a bowl of cold water for 5 minutes to soften.
  • 4
    Squeeze gelatine to remove excess water. Add gelatine leaves to the custard and stir until dissolved. Strain mixture through a sieve, then pour into 6 teacups. Chill for at least 6 hours or overnight.

Source: taste.com.au


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