Vanilla Cornflour Blancmange with Almond and Raspberries

What you need

• 600 ml (2 1/2 cups) whole milk
• 50 g (scant 1/2 cup) cornstarch, called cornflour in the UK
• 50 g (1/4 cup) caster sugar, superfine sugar
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1 pinch salt
• 250 g (9 oz) raspberries, for serving

Method

Restated from the original video

1. 1

   Rinse a 750 ml (3 cup) mold with cold water and leave it wet.

2. 2

   Whisk the cornstarch with 100 ml of the milk in a small bowl until no lumps remain.

3. 3

   Pour the rest of the milk into a saucepan with the sugar and salt. Heat until steaming, stirring to dissolve the sugar.

4. 4

   Stir the cornstarch milk again, then pour it into the pan while whisking.

5. 5

   Cook over medium heat, stirring without a pause, until the mixture thickens and bubbles, 3-4 min. Keep stirring for 1 min more so the cornstarch cooks through.

6. 6

   Take the pan off the heat and stir in the vanilla and almond extract.

7. 7

   Pour into the wet mold and tap it on the counter to release air bubbles.

8. 8

   Cool for 30 min, then chill until completely set and firm, at least 4 hours.

9. 9

   Dip the mold in hot water for 10 seconds and run a thin knife around the edge. Set a plate over the mold and flip both together.

10. 10

    Shake gently until the pudding drops onto the plate. Serve cold with the raspberries.

Imported from deliciousmagazine.co.uk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.