Vegan Crème Au Café Vegan Coffee Blancmange Recipes

Steps:

• In a pot over medium-low heat, put the soymilk, the coffee, the sugar and the pinch of salt.
• In a small bowl, whisk the cornstarch with the cold water. Add to the pot.
• Cook, stirring constantly for 15 to 20 minutes.
• Add the vanilla.
• Lightly oil a mold in a fancy shape or simply use a loaf pan, or 6 individual molds.
• Put the mixture in the mold. Let cool then refrigerate for at least 2 hours.
• Serve with "whipped cream" and chocolate shavings.

Steps:

• Mix the cornstarch, sugar, and salt with 1/4 cup of cold milk.
• In a small pot, heat the remaining milk over low heat (Do not boil!).
• While whisking, slowly add the cold milk mixture to the heated milk, stirring constantly, in a heavy bottomed pan or a double boiler.
• Continue to cook over low heat, whisking constantly, for 15 minutes until the raw taste of the cornstarch disappears and it thickens. (Do not boil!). It will thicken all at once at the end of the cooking time.
• Let cool, then add the vanilla.
• Cover and chill.
• For Chocolate Blancmange, when you heat the milk, add 2 oz. unsweetened chocolate and stir until smooth.
• Can pour into decorative 1/4-1/2 cup dishes.

Steps:

• In a heat-proof jug, mix together the sugar, corn flour and 2 tablespoons of milk (taken from the pint).
• Gently heat the remaining milk in a saucepan, adding the coffee powder during the heating.
• When the milk is just below boiling point and the coffee is dissolved and dispersed, tip the milk slowly into the heat-proof jug, stirring all the time.
• Return mix to saucepan, and heat to simmering temperature, still stirring all the time.
• Simmer for 3 minutes, stirring all the time, and then set aside to cool slightly.
• Meanwhile, place one trifle sponge into the bottom of each of three individual serving dishes.
• Divide the sultanas and chopped dates into three portions and sprinkle either side of the trifle sponges.
• Add the vanilla essence and butter to the blancmange and stir until evenly dispersed.
• Pour the blancmange into the serving dishes and add three pecan nut halves equally spaced around the perimeter of each dish.
• Set aside to cool, or chill in the fridge if prepared well in advance.
• Just before serving, decorate by adding a small squirt of canned cream between each pecan nut.
• Note:- If at any time during the mixing and heating, of the milk and corn flour, it should go lumpy, remove from the heat and mix vigorously with a hand or power whisk to remove the lumps. Then replace on the heat and continue.

Steps:

• Combine milk, cornstarch, salt, and sugar in a 4 cup microwave safe bowl. Mix until sugar and cornstarch are dissolved. Cook in microwave on high until the mixture starts to foam up. Stir, then continue to cook, stirring at intervals, until it becomes thick and smooth. Remove from microwave and add butter and vanilla, stirring well, then pour into serving dishes. May be served warm or cold.
• NOTE: Sugar substitute may be used in place of sugar but should be added with the vanilla after removal from the microwave. Butter is not necessary but gives it a richer flavor. If cooked too long, mixture will lose thickness.