Ingredients for White Chocolate Custard
- White Cooking Chocolate
- 250ml whole milk
- Thickened Cream
- 3 large egg yolks
- 1 tablespoon cornflour (cornstarch)
- Caster Sugar
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How to Make White Chocolate Custard
- Place 100g of finely chopped white chocolate in a medium heatproof bowl and set aside.
- Combine 250ml whole milk and 125ml double cream in a medium saucepan. Stir gently.
- Heat over medium heat, stirring frequently, until hot but do not boil. Maintain a temperature around 70°C (158°F).
- In a separate medium bowl, whisk together 3 large egg yolks, 1 tablespoon cornflour (cornstarch), and 50g granulated sugar until pale, thick, and smooth. Gradually whisk in the hot milk mixture, ensuring a smooth, homogenous mixture.
- Return the mixture to the saucepan and whisk constantly over low heat for about 4-5 minutes, or until the custard thickens significantly and coats the back of a spoon. Be careful not to let it boil or scramble the eggs.
- Remove from heat and immediately pour the custard over the chopped white chocolate. Stir gently and continuously until the chocolate is completely melted and the custard is smooth and glossy.
- Strain the custard through a fine-mesh sieve (optional, but recommended for a smoother texture).
- Serve warm or cold. Refrigerate for at least 2 hours for a chilled dessert. Garnish with fresh berries, a dusting of cocoa powder, or a sprig of mint.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
106g
Fat
84g
Carbs
10g
