Biancomangiare (Milk Pudding)
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A traditional Sicilian dessert prepared without eggs or gelatine that is easy to prepare and delicious.
Prep time
Cook time
Total time
Ingredients
- 1 Litre Whole Milk or Almond Milk
- 200g Raw Sugar
- 100g Cornflour
- 1 Teaspoon Vanilla Essence
- 2 Teaspoons Lemon Essence
- 1/2 Cup Flakes Almonds
Method
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In a medium saucepan add milk on medium heat (Retain a glass of milk for the cornflour).
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Add vanilla, lemon essence and sugar to the milk.
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While the milk warms up prepare the milk and cornflour mixture.
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In a small bowl add cornflour and remaining milk, mix well until all combined.
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Using a strainer, strain through cornflour mixture into warmed milk. Cook for 10-20 minutes until thickened, stirring continuously with a hand whisk to obtain a smooth consistency.
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Remove from heat and pour into ramekins. Allow to cool and refrigerate for 2 hours or until set.
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When ready to serve, use a knife around the ramekin and turn onto plate tapping the top of the ramekin to release the pudding. Top with flaked almonds. Enjoy!
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