Blancmange - how to make at home

annieb64

My Mother used to chill the evaporated milk and then whisk it. To make it set quickly she'd add a few frozen strawberries. 

bouicca21

Jelly mousse? I didn’t learn it in home ec lessons but  my mum made it regularly and called it milk jelly.  I still make it from time to time.  It’s cheap and nice, very MSE!

Floss

bouicca21 said:

Jelly mousse? I didn’t learn it in home ec lessons but  my mum made it regularly and called it milk jelly.  I still make it from time to time.  It’s cheap and nice, very MSE!

We called it milk jelly too, or bubble jelly as mum would whisk the evap.

poppy811

Floss said:

bouicca21 said:

Jelly mousse? I didn’t learn it in home ec lessons but  my mum made it regularly and called it milk jelly.  I still make it from time to time.  It’s cheap and nice, very MSE!

We called it milk jelly too, or bubble jelly as mum would whisk the evap.

Called Fluff in our house, loved it

Wicked_Lady

I pour it onto a base of crushed digestives; poor man's cheesecake!

bouicca21

Wicked_Lady said:

I pour it onto a base of crushed digestives; poor man's cheesecake!

So in that version it isn’t whisked?  

horsewithnoname

Pink blancmange rabbit  with green jelly grass! that takes me back 

Wicked_Lady

bouicca21 said:

Wicked_Lady said:

I pour it onto a base of crushed digestives; poor man's cheesecake!

So in that version it isn’t whisked?  

I make the jelly and whisk in the evaporated milk when it's partly set then pour on top of the biscuit base.
An idea that came from Family Circle magazine many years ago

JGB1955

As a hater of both blancmange and custard this took me back to 1966 when 'Matron' at boarding school tried to serve it to me as the first step back to eating, after a stomach upset....cue retching and heaving!  I think it's the texture that 'doesn't' do it for me. Likewise trifle - who wants to eat cold, jelly-infused sponge cake?  Safe to say that my weekend exeats were entirely planned by the banana custard/trifle menu weekends!

CapricornLass

Jelly and evaporated milk called Fluff in this house too.  Love it.  And its an economical pudding too.

Cant stand blancmange.  Overtones of bright lurid pink 'stuff' served at secondary school, with a blob of artificial cream on top.  Its put me off for life.