'white eat') is a sweet dessert popular throughout Europe commonly made with milk or cream and sugar, thickened with rice flour, gelatin, corn starch, or Irish moss[2] (a source of carrageenan), and often flavoured with almonds.

[citation needed] Similar desserts include Bavarian cream, Italian panna cotta, Turkish Tavuk göğsü, Brazilian cuisine manjar branco Chinese almond tofu, Hawai'ian haupia and Puerto Rican tembleque.

[5] Muhallebi or another similar dish from the medieval Islamic world, spread to Europe first as blanc-manger in France later translated to biancomangiare[6] in Italy and manjar blanco in Spain.

[8] The "whitedish" (from the original Old French term blanc manger) was a dish consumed by the upper-classes and common to most of Europe during the Middle Ages and early modern period.

In the 17th century (1666), the durian fruit was compared to blanc-mangé by Alexandre de Rhodes: il est plein d'une liqueur blanche, épaisse & sucrée : elle est entierement semblable au blanc-mangé , qu'on sert aux meilleures tables de France; c'est une chose fort saine, & des plus delicates qu'on puisse manger[12] [It is full of a white liquor, thick and sweet, which is entirely similar to blanc-mangé, served at the best tables in France; it is a very healthy thing, and one of the most delicate things one can eat].In the 17th century, the whitedish evolved into a meatless dessert pudding with cream and eggs, and later, gelatin.