To prepare Sicilian biancomangiare start by putting 350 ml of milk taken from the total in a saucepan, along with the sugar, vanilla bean (or vanillin) and lemon zest. Place the pan on a gentle heat and bring it to a boil.
Meanwhile, dissolve the cornstarch in the remaining cold milk, stirring with a teaspoon until it is completely dissolved. When the milk boils, pour in the cornstarch dissolved in the cold milk and start stirring.
Remove the vanilla pod and lemon zest . Cook the biancomangiare over gentle heat for 4-5 minutes, stirring constantly so that no lumps form.
When the mixture has thickened, taking on the appearance of a béchamel sauce, turn off the heat. Divide it among 4 crème caramel molds and chill first at room temperature, then in the refrigerator for at least 3 to 4 hours.
When the Sicilian biancomangiare has hardened sufficiently, invert the molds onto a serving plate and gently unmold them.
Decorate each pudding with colored sprinkles and chocolate curls made by passing a peeler over the edge of a chocolate bar. Serve the biancomangiare immediately.
Ingredients
Directions
To prepare Sicilian biancomangiare start by putting 350 ml of milk taken from the total in a saucepan, along with the sugar, vanilla bean (or vanillin) and lemon zest. Place the pan on a gentle heat and bring it to a boil.
Meanwhile, dissolve the cornstarch in the remaining cold milk, stirring with a teaspoon until it is completely dissolved. When the milk boils, pour in the cornstarch dissolved in the cold milk and start stirring.
Remove the vanilla pod and lemon zest . Cook the biancomangiare over gentle heat for 4-5 minutes, stirring constantly so that no lumps form.
When the mixture has thickened, taking on the appearance of a béchamel sauce, turn off the heat. Divide it among 4 crème caramel molds and chill first at room temperature, then in the refrigerator for at least 3 to 4 hours.
When the Sicilian biancomangiare has hardened sufficiently, invert the molds onto a serving plate and gently unmold them.
Decorate each pudding with colored sprinkles and chocolate curls made by passing a peeler over the edge of a chocolate bar. Serve the biancomangiare immediately.
