White Chocolate Custard

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White Chocolate Custard

1 cup half and half, scalded
3 oz. white chocolate, broken into small chunks
2 egg yolks
1 tbsp sugar

Scald the milk and add the chocolate to it.  Stir until melted.

Whisk the sugar into the egg yolks. Dribble the milk mixture into the egg mixture, whisking constantly, until combined.

Heat in a double boiler on medium heat, stirring constantly, until just thickened. Be careful:  if you let it get too hot or go too long, it will break.

Pour in a 2-cup heatproof dish to cool.  Delicate, soft-set custard. If you use 2 tbsp sugar and Ghiradelli white chocolate, it is almost cloyingly sweet.  Lovely served over cake and fresh raspberries.

From the kitchen of Small Child
posted by Sylvia
(4/28/02)

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