A few weeks ago I posted my recipe for Chocolate Custard. It is so good, but I know that not everyone loves chocolate as much as I do. So, for those of you that prefer white chocolate over regular chocolate, this White Chocolate Custard is for you.
It is as good as the Chocolate Custard. It is just as rich and creamy, but it contains white chocolate instead of regular chocolate.
These chocolate custards go perfectly together and if I am serving them to the company, I like to make them both and give everyone a choice.
Yield: 4 servings
White Chocolate Custard
White chocolate custard is a delicious naturally gluten free dessert.
Prep Time
5 minutes
Cook Time
45 minutes
Total Time
50 minutes
Ingredients
- ¾ cup cream
- ¾ cup milk
- 1 teaspoon vanilla
- 3 egg yolks
- 1/3 cup sugar
- pinch of salt
- ½ cup white chocolate chips, melted ( I melt them in the microwave, at 50% power, stirring every 30 seconds)
Instructions
- Preheat oven to 325 degrees.
- Bring the cream and milk to a boil and remove from heat. Add in vanilla. Set aside.
- In a bowl beat egg yolks, sugar, and salt. Beat in melted white chocolate. Gradually whisk in cream/milk mixture.
- Divide mixture among 4- 6 ounce ramekins. You can use a different size ramekin, just adjust the cooking time for a large or smaller ramekin.
- Place ramekins in a 9x13 pan that has been filled with ½ inch of hot water. (You are creating a water bath.)
- Bake custards for 40-45 minutes or until slightly wobbly. Remove dishes from hot water and refrigerate until cooled or over night.
are those white chocolate shavings on top, no mention of what is on top in the recipe.
@cheryl, Yes they are white chocolate shavings, which really are not necessary, but do make it look nicer. Plus, a little extra white chocolate is always good. 🙂
Sounds quite good — even better than chips, look in the baking section for white chocolate couverture (larger than chips, they’re discs about the size of quarters). The couverture should contain cocoa butter, which gives a much more flavorful and silky texture than white chips. And a good sized pinch of saffron will make them even more delicious!
@The Chocolate Covered Kitchen, Do you pop the saffron into the white chocolate as you melt it, or just stir it into the custard?
@Eliza, I infuse it into the cream (in this recipe, I’d add it at step 2). Saffron works best when it’s been steeped in something with fat, such as butter (for a paella or curry) or in this case, cream. Sort of like tea; just let it steep a bit and the flavors bloom. Then the saffron infused cream is added to the white chocolate.