2 tablespoons cornstarch 2 tablespoons sugar 3 grains salt 2 tablespoons water 1 cup scalded milk 1/2 teaspoon vanilla extract
Combine the cornstarch, sugar, salt and water. Slowly add 1 cup scalded milk, stirring constantly and cook over medium heat until thick and smooth. Add 1/2 tsp vanilla.
Can be poured into wetted molds and chilled or into any pretty serving dish or single servers. Chill and serve with a well flavored sauce. I like to heat Apple caramel dip and thin it with milk or cream to drizzle on the pudding.
Blanc Mange, which is French for "White Food" turns out to be plain old cornstarch pudding.