Devil in Spring (The Ravenels, #3)

by Lisa Kleypas

Ingredients: 2 cups milk ½ cup sugar ¼ cup cornstarch 1 tsp. vanilla or almond extract (almond is more traditional) Caramel syrup or fruit sauce (You’ll also need four teacups, small ½ cup bowls, or one of those molded silicone cupcake baking pans.) Directions: 1. Pour 1 cup milk into a small saucepan and heat to a simmer (steaming with little bubbles at the edges). 2. In a separate bowl, mix the other cup of milk, the cornstarch, and the sugar, and whisk until smooth. 3. Pour the contents of the bowl into the saucepan, and turn the heat up to medium-high. Keep stirring with the whisk, or the mixture will burn on the bottom and your blancmange will no longer be blanc. 4. When the mixture really starts boiling (major bubbling action) keep stirring for 20 seconds, then remove from the heat. Pour into four teacups, or bowls, or silicone cupcake pan. 5. Chill in the fridge for at least six hours, and serve with a drizzle of sauce. (If you used a silicone cupcake pan, unmold the cute little blancmanges onto plates.) 6. Eat delicately while reading a romance novel.

Blancmange ... Basically seems like vanilla pudding.