I’ve always wondered what Blanc Mange tasted like (I read far too many British books, so my quest for food cited by “INSERT RANDOM BRITISH AUTHOR” is never-ending)… Well, it seems I’ve been eating it for years, as my mom makes it for my dad all the time. Except, I only knew it by its Spanish name: Natilla. And my mom doesn’t go for the molded look, she just sets it in ramekins, so I never made the connection between the images of Blanc Mange that on Google image search, and the stuff in my kitchen.
So, a while ago, I asked my mom to make me some as a birthday treat, after finding a recipe on an English Recipes blog, and she just looked at me incredulously and told me that its the same recipe she has always used (minus the lemon peel, apparently my dad doesn’t like it). Go fig. At least I can now name the stuff when a non-Spanish speaker wants to know what it is.
marginalia and such 