White Chocolate Custard

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


Post a Comment

Be warned!

*Most of the list members who posted recipes are not available for any questions.
*Some have left the list. Some have died.
*There are no photos and there may not ever be any.
*This is not a recipe "book" geared to those who cannot cook without someone holding their hand.
*The blog owner and list members who posted the recipes are not responsible for the recipes or their content. Spoons do not make you fat.
*The standard disclaimers on any and all content apply to appease the Gummit brownshirts and their allies.