Blanc Mange (English Style)

Blanc Mange (English Style)

7 Reviews 1 Pic
  • Prep

    8 m
  • Cook

    15 m
  • Ready In

    6 h 23 m
Chef Dunask
Recipe by  Chef Dunask

“This dessert is known as Cramma in southern Italy where it is very popular. I hope you will make this dessert and like it. ENJOY!!!.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 5 servings



  1. Place 1 cup of the milk into a saucepan. Add lemon peel and cinnamon sticks. Bring milk to a simmer over medium heat.
  2. Meanwhile, in a small bowl, whisk together the cornstarch and sugar. Whisk remaining milk into the cornstarch mixture. When the milk in the pan begins to simmer, pour the cornstarch mixture into the saucepan in a thin steady stream. Whisk vigorously and increase heat just a bit to bring the mixture to a gentle boil. Allow the mixture to boil for about 20 seconds while continuing to whisk, then remove from heat. Remove the lemon peel and cinnamon sticks. Stir in the pinch of cinnamon and, if using, the vanilla.
  3. Pour into a dish or mold, and refrigerate for at least 6 hours, or overnight. Garnish with shaved chocolate just before serving.

Share It

Reviews (7)

Rate This Recipe


I followed this recipe exactly (decided to add the optional vanilla), and did not have any problems. It has to be carefully watched and constantly stirred during and after the addition of the milk, sugar and cornstarch mixture, because it looks like warm milk for a while and then within seconds it is the consistency of pudding. I ended up pouring the resulting pudding-like goo into two ungreased glass bowls after I took out the lemon peel and cinnamon sticks. I then immediately put the bowls into the fridge uncovered, and left them there overnight. We had it for dessert after dinner, which means it spent almost 24 hours in the fridge, and it ended up acting very much like jello. It even did the jiggle movement when unmolded. I was able to flip the bowl and have it drop on a plate as a perfectly smooth dome, which I garnished with some dark chocolate curls. The flavor was light and cool and reminded me a little bit of a mild rice pudding, but the texture was entirely smooth. It came out great and I think next time I will experiment with other flavors.



Two of us loved it, two were a little surprised by the taste. I'll make it again, it's a great cool and refreshing dessert, a pleasant pudding that isn't as heavy as traditional pudding!



Yummy yummy yummy! This reminds me of panna cotta, and I love panna cotta! I love the cinnamon and lemon flavors. And I think just about any type of sauce would be good with it - chocolate, caramel, lemon, berry, etc.... Thanks for the great recipe! I will definitely make it again!

More Reviews

Similar Recipes

Creamy Cinnamon Rice Pudding

Creamy Cinnamon Rice Pudding

Vanilla Pudding

Vanilla Pudding

Rice Pudding (Kheer)

Rice Pudding (Kheer)

Old English Cream Pie Filling

Old English Cream Pie Filling

Portuguese Sweet Rice

Portuguese Sweet Rice

Boiled Custard I

Boiled Custard I


Amount Per Serving (5 total)

  • Calories
  • 265 cal
  • 13%
  • Fat
  • 8.3 g
  • 13%
  • Carbs
  • 43.7 g
  • 14%
  • Protein
  • 6.1 g
  • 12%
  • Cholesterol
  • 12 mg
  • 4%
  • Sodium
  • 61 mg
  • 2%

Based on a 2,000 calorie diet



previous recipe:

Old English Cream Pie Filling


next recipe:

Creamy Cinnamon Rice Pudding