I spent the summers of most of my youth working as camp staff director at Lee Valley Ranch in Custer, South Dakota. We called the camp staff "Ranch Hands" so my title was "Ranch Hand Director" a pretty awesome title for a 16-year old who hadn't done any legitimate form of ranching apart from mending the occasional fence. One of our more favorite breakfasts was called Blancmange or "Puerto Rican White Stuff" by Dick Borrud, the camp director. The story he told is that he and his wife Cynthia learned to make this dish while running a summer camp in Puerto Rico. I made it for our Easter Vigil Potluck this last weekend at Humble Walk Lutheran Church and had a few requests for the recipe, so I am dusting off this blog as a means to share it.
3/4 cups sugar
3/4 tsp. salt
1/2 cup cornstarch
1 1/2 cup powdered milk
5 1/2 cup water
Top with cinnamon while serving
Use double boiler. Mix powdered milk with water. Heat. Beat eggs and add sugar, salt, and cornstarch. Add small amount of the warmed milk to the egg mixture and add slowly to heated milk, stirring constantly until thick. Serve hot with a sprinkle of cinnamon.