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| LA CUCINA EOLIANA E SICILIANA
the food of the eolian islands and sicily |
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| Biancomangiare milk pudding ingredients 3 cups milk 6 tablespoons corn starch 1/3 cup sugar 1 tablespoon pure vanilla extract or pure almond extract 2 lemon peels pinch cinnamon |
| Method Pour one cup of milk into a saucepan with the cornstarch and stir until the cornstarch dissolves completely. Stir in remaining milk, sugar, extract, lemon peels and cinnamon. Place the pan on a burner over medium heat, and bring to a boil while constantly whisking the liquid to prevent lumping. Turn the heat to low, simmer and continue to whisk until evenly thickened. Take the pan off the burner and remove the lemon peels. Spray the inside of 4 ramekins or cups with cold water and pour the pudding into the molds. Cool to room temperature, cover the molds with plastic wrap and refrigerate for several hours. When ready to serve, gently loosen the edges of the pudding with your fingers, and turn the molds over onto a small plate. Serve plain or with fresh berries as a garnish. |
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