La vraie creme Mont-Blanc de quand on etait petits. Na na nere !

Recette de la bonne vieille creme Mont-Blanc d’antan, en francais a la fin

New flavor – un nouveau parfum :

Creme Mont-Blanc, parfum marron

When I was a kid, there is a dessert that was very popular and
I liked a lot “la creme Mont-Blanc”. Do you know it ? Maybe, you are thinking about something with chestnut. Not at all. That was canned milk pudding. Mont-Blanc ? The cows live there, all the kids knew that.

I have found on this nice French blog a scan of a 1959 ad. That started before me. I grew up in a junk food generation. LOL.

I don’t remember that packaging, the initial one (photo borrowed there, it’s re-edition):

mt bl

I don’t know the new one. But yes, I had the same as the little girl in the video Archives Ina. And there was a Grand-Marnier flavor. A coffee flavor too ?

The product still exist. I could ask my family to mail me some. BUT.
Primo that would be a waste, I don’t think plane should fly to carry that sort of junk food or things like mineral water.
Segundo, they have changed the recipe. It’s no longer the good old taste.
And there is tertio, I no longer so sweet as when I was a child, I prefer with sugar.
So I have recreated it. The distinctive flavor came from condensed milk, and the thick texture from starch. If some connoisseur tries the recipe, please tell me if you find the result close to your memory of the old creme.

Creme dessert au lait Mont-Blanc – vieille recette

Recipe (yield, 2 small jars):

1 can of 170 g of evaporated milk (it’s unsweetened condensed milk)
15 g (2 tbs) of corn starch or potato starch
Grand Marnier, Vanilla extract, cocoa, praline, any flavor you want
Sugar (quantity depends on your taste, I have used lakanto sugar)

Bring the evaporated milk to a boil. Then simmer it about 10 minutes. Mix the starch with a little water. Add it to the milk, and cook on medium heat while stirring with a wooden spatula. When the texture gets creamy, add the flavoring (diluted in cold water for the cocoa), the sugar and 1/2 to 1 cup of water. The texture should be fluid, like a sauce. Stir well, cook one more minute. Pour in sterilised jars. Cover them with kitchen paper. When they are at room temperature, take off the paper and close the lid. You can store it a few days in the fridge.

You’d better have canning jars with fitting lids. Why ? The old ads lied ! Now that’s surely super silky. Back then, the cream never was as smooth as on the photo or video, unless you shaked longly the can before opening it. Otherwise the texture is a little more like that :

Well maybe not that much. That is the one I made in a cup. The taste is good anyway. You can also beat it after it’s cooled -that what I did for the Grand-Marnier version and it becomes smoother.
So before serving, shake the jar !

For 2 jars of vanilla, without caloric sugar
Cal308.2 F13.4g C32.5g P13.4g

Creme dessert au lait Mont-Blanc – vieille recette

( pour 2 petits pots a confiture)1 boite de 170 g de lait evapore, lait condense non-sucre
15 g (2 c a soupe) de maizena ou fecule de patate
Grand Marnier, extrait de vanille, cacao, praline, le parfum souhaite…
Sucre (selon votre gout, j’ai sucre au sucre “lakanto”)

Porter le lait evapore a ebullition. Laisser reduire 10 minutes. Delayer la fecule dans un peu d’eau et l’ajouter. Sur feu moyen, melanger constamment a la spatule jusqu’a epaississement. Ajouter alors l’arome (le cacoa doit etre delaye dans de l’eau froide), le sucre et 1/2 a 1 verre d’eau. Il faut obtenir une texture fluide comme une sauce. Cuire encore une minute en melangeant bien. Verser dans des pots sterilises. Les couvrir d’essuie-tout. Quand ils sont refroidis a temperature ambiante, oter le papier et visser les couvercle. La creme peut se garder quelques jours au refrigerateur.

Il vaut mieux avoir des pots se fermant hermetiquement car la pub exagerait… et la creme sortait un peu granuleuse, pas autant que la mienne sur la photo, mais quand meme. Il fallait bien secouer la boite pour l’homogeneiser. Vous pouvez aussi battre la creme refroidie -ce que j’ai fait avec le parfum Grand-Marnier. Ca va tres bien, elle devient parfaitement soyeuse.

Nashi Belle-Helene (with creme Mont-Blanc)

5 thoughts on “La vraie creme Mont-Blanc de quand on etait petits. Na na nere !

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