Blancmange Recipe (French Milk Pudding)

Blancmange is an old-fashioned French milk pudding, which I had never heard of before my husband introduced me to it. Once in a blue moon he makes a request for a specific meal or dessert, and he has been asking for Blancmange for -months-.

Finding a recipe was not easy. Several online seemed off for one reason or another, so I combined a few of them and translated from metric into imperial units and it was delicious.

The only change that I would make to what I did is omitting the cinnamon, because my husband found it too strong. I liked it in, so I've included it as optional here and you can make this recipe to your preferences.


- 5 cups milk
- 1/4 tsp vanilla
- 1/3 cup cornstarch
- 3 packets gelatin powder
- 1 1/2 cups superfine sugar
- (optional) pinch of cinnamon


1. Put all ingredients in a medium pot and slowly bring to a gentle boil, whisking often so as not to scald the milk.

2. Turn the heat down to a slow simmer and continue whisking, simmer for 8-10 minutes.

3. Pour into whatever container you would like to make your Blancmange in. If you choose to use a jello mold, lightly grease it first with a mild oil (such as coconut or vegetable oil).

4. Allow to cool 30 minutes, then refrigerate 8 hours or overnight.

5. If you have used a jello mold and you'd like to turn it out, fill a bowl with hot tap water and dip the mold in (not allowing the pudding to get wet) for about 10 seconds. Place a plate over the mold, and flip it. It should come off smoothly!