Caramel Blanc Mange
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
|Hot water||1⁄2 Cup (8 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Cold milk||1⁄2 Cup (8 tbs)|
|Milk||2 Cup (32 tbs), scalded|
Sift the 1/3 cup sugar into a skillet and heat, stirring constantly until sugar melts to an amber-colored liquid.
Carefully add the hot water and continue to stir over low heat until the caramel is entirely dissolved.
Then remove from heat.
Mix cornstarch with the 1/2 cup sugar and salt in top of double boiler; add cold milk and blend until smooth, then stir in the caramel syrup.
Cook over direct heat, stirring constantly until mixture boils and thickens.
Slowly stir in scalded milk; then place over boiling water, cover, and cook for 15 minutes, stirring occasionally.
Remove from heat and stir in vanilla.
Cover, chill and serve plain or with Chocolate Sauce or cream.