Name: Elderflower Milk Pudding (Blancmange Without Gelatin)
Prep time: 5 min
Cook time: 5 min
Total time: 1 h 30 min
Cuisine: European
Ingredients: 500 ml whole milk (or lactose-free, almond, or rice milk); 45 g cornstarch (6 tablespoons); 45 g granulated sugar (3 tablespoons); 0.5 g fine salt (a small pinch); 5–6 small fresh elderflower heads (about 10 g fresh blossoms)

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This creamy elderflower milk pudding is a delicate, floral dessert made without gelatin. Thickened with cornstarch and gently infused with fresh elderflowers, it has a smooth, silky texture similar to traditional blancmange. Light, fragrant, and easy to prepare, it’s a beautiful spring and summer treat that can also be made with plant-based milk for a dairy-free version.

Why You’ll Love This Recipe

Naturally vegetarian and easy to make vegan
No gelatin required
Delicately floral and lightly sweet
Made with simple, affordable ingredients
Smooth, creamy texture without being heavy
Perfect for spring gatherings or light desserts
Easy to customize with toppings and flavors
Ready in just a few simple steps

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

500 ml whole milk (or lactose-free, almond, or rice milk)
45 g cornstarch (6 tablespoons)
45 g granulated sugar (3 tablespoons)
0.5 g fine salt (a tiny pinch)
5–6 small fresh elderflower heads (about 10 g fresh blossoms)

Directions

Pour the milk into a large saucepan and gently heat over medium-low heat until it reaches a light simmer. Do not allow it to boil.
Place the elderflower heads into the warm milk, flowers facing downward. Remove the pan from the heat and allow the flowers to infuse for 20 minutes.
Strain the milk through a fine sieve into a bowl, discarding the elderflowers. Return the infused milk to the saucepan.
Pour approximately one-third of the infused milk (about 165 ml) into a separate bowl.
Add the cornstarch to the reserved milk and whisk thoroughly until completely smooth, forming a lump-free slurry.
Add the sugar and salt to the saucepan with the remaining milk. Heat gently, stirring occasionally, until the sugar fully dissolves and the milk is close to simmering.
Once the milk is hot but not vigorously boiling, slowly pour in the cornstarch slurry while whisking continuously. Stir constantly and work quickly, as the mixture will begin thickening almost immediately.
Allow the mixture to come to a gentle boil and continue whisking for about 1 minute, until bubbles appear on the surface and the pudding becomes thick and glossy.
Immediately pour the pudding into serving bowls or glasses, leaving a little space at the top if adding toppings later.
Let cool at room temperature, then refrigerate for at least 1 hour until fully set.

Serve directly in the bowl or carefully loosen the edges and turn out onto a plate before serving.

Servings and timing

Servings: 4 portions

Preparation time: 5 minutes
Cooking time: 5 minutes
Infusion time: 20 minutes
Chilling time: 1 hour

Total time: approximately 1 hour 30 minutes

Variations

Vegan version
Use almond milk or rice milk for a gentle flavor that won’t overpower the elderflower. Avoid strongly flavored plant milks like coconut or soy if you want the floral notes to shine.

Using elderflower cordial
Replace fresh elderflowers with 2–3 teaspoons of concentrated elderflower cordial. Add it after heating the milk and reduce the sugar slightly if the cordial is sweetened.

Citrus twist
Add 1 teaspoon finely grated lemon zest to the milk during infusion for a fresh citrus note.

Layered pudding
Divide the pudding mixture and flavor half with a little cocoa powder or fruit purée. Pour in layers, allowing each layer to partially set before adding the next.

Berry topping
Serve with fresh raspberries, strawberries, or blueberries for a refreshing contrast.

Storage/Reheating

Storage
Store the pudding covered in the refrigerator for up to 3 days. Cover tightly with plastic wrap or a lid to prevent a skin from forming and to avoid absorbing fridge odors.

Freezing
Freezing is not recommended, as the texture may become watery and grainy once thawed.

Reheating
This pudding is best enjoyed chilled. Reheating is not recommended because it may loosen the set texture.

If the pudding turns out too soft, you can return it to a saucepan, bring it back to a gentle boil while whisking continuously for 1 minute, then pour it back into serving dishes and chill again.

FAQs

Can I make this pudding without fresh elderflowers?

Yes. You can use 2–3 teaspoons of concentrated elderflower cordial or ½–1 teaspoon elderflower essence, adjusting to taste.

Why do I need to mix the cornstarch separately?

Mixing cornstarch with cold milk first creates a smooth slurry. This prevents lumps when it is added to the hot milk.

What if my pudding is too runny?

It likely did not boil long enough. Return it to the saucepan and boil gently for 1 full minute while whisking constantly.

Can I use low-fat milk?

Yes, but the pudding may be slightly less creamy. Whole milk gives the richest texture.

How do I prevent a skin from forming on top?

Cover the surface directly with plastic wrap while cooling, or serve with a topping to conceal any thin skin.

Is this the same as traditional blancmange?

It has a similar texture, but traditional blancmange often uses gelatin. This version uses cornstarch instead.

Can I reduce the sugar?

Yes. You can reduce the sugar to 30–35 g for a less sweet dessert, especially if adding sweet toppings.

How long does it need to chill?

At least 1 hour, though 2 hours will give a firmer set.

Can I unmold the pudding?

Yes. Lightly grease the molds before pouring in the mixture. Once chilled, loosen the edges with a knife and invert onto a plate.

Which plant milk works best?

Almond milk or rice milk works best because they have mild flavors that won’t overpower the delicate elderflower infusion.

Conclusion

This elderflower milk pudding is a beautifully simple dessert that transforms humble ingredients into something elegant and fragrant. With its smooth, creamy texture and gentle floral flavor, it’s perfect for warm days or light after-dinner treats. Whether you make it with fresh foraged elderflowers or a splash of cordial, this no-gelatin blancmange is a timeless, easy recipe you’ll want to return to again and again.