serves 1-2

- 1 cup (250ml) whole milk
- 3 tbsp (25g) cornstarch
- 1/4 cup (50g) sugar
- 1/2 tsp vanilla extract (optional)
- 1 lemon zest peel

- Crushed pistachio nuts for topping
- Cinnamon for topping

1. Add the milk into a small saucepan.
2. Whisk in the cornstarch and sugar.
3. Whisk in the vanilla extract and lemon zest peel.
4. Turn on the heat to "low." Whisking constantly, cook the milk until it reduces into a very thick, pudding-like consistency—about 10 minutes, depending on the heat.
5. Remove the lemon zest and pour the biancomangiare into a small carafe or mould. Set it aside so it can cool to room temperature.
6. After the biancomangiare has cooled, refrigerate it for 3-4 hours, or until it is firm.
7. Flip it onto a plate, remove the mould, and serve topped with crushed pistachio nuts and cinnamon.

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