I have a sweet treat for you! Yes, another one… But, this one is very creamy and you’ll have the whole bowl licked clean when you’re done! (Unless you happen to do what I’ve done and lick the pan before I’ve put it in the sink!)
This White Chocolate Custard is a rich, thick, and creamy dessert. It is very smooth in texture and melts in your mouth with all the white chocolate. You can enjoy this decadent custard warm or cold. Perfect with all the berries coming in season.
Now don’t be intimidated by the word Custard. It is basically a cooked pudding. It is made with a base of milk/cream and egg yolks. Then, thickened with heat. There is the technique to cook it with a double boiler, so it doesn’t turn into scrambled eggs in hot milk. That’s a hot mess! But no worries! I’m going to share with you how to do it in a way where nothing burns or even clumps. Plus, no straining in a cheese cloth! One of the other techniques of making custard from scratch– which we won’t need to do with this recipe. Yay!
This White Chocolate Custard recipe is really simple to make. It takes less than 20 minutes to whip up. Have all of your ingredients ready. Because this moves fast.
Start with a large heavy sauce pan. Put in first the sugar, cornstarch and salt into the pan and whisk together. This incorporates the cornstarch so it won’t lump when the liquid is added. Turn your heat on to medium high heat while you add the milk and egg yolks.
Whisk it all together. Continue to keep whisking while the liquid is heating up. You are dissolving the sugar and keeping the yolks moving with the heated milk. This takes about 10 to 15 minutes, depending on your heat.
Once it starts to thicken and bubble, turn off burner and take the pan off the heat. Add the vanilla, white chocolate chips and cold butter pieces one by one while you are still stirring with your whisk. Note: If the butter and white chocolate still needs to melt, you may put back onto the warm burner and stir it more.
Put into a bowl and cover with plastic wrap. Make sure the wrap is touching the custard on the top.
By doing this, it prevents a skin layer to form on top of the custard. Refrigerator until cooled (about 2 hours) or over night. Dish into individual glass dessert cups/bowls and garnish with some more white chocolate.
This White Chocolate Custard is plain just by itself or topped with your favorite berries!
Enjoy my friends!
- ½ cup sugar
- 3 tablespoons cornstarch
- ½ teaspoon salt (I used kosher salt)
- 4 egg yolks
- 3 cups whole milk
- ½ cup unsalted cold butter, cut into pieces
- 1 teaspoon vanilla
- 1 cup white chocolate chips
- In a heavy large sauce pan, whisk together the sugar, cornstarch and salt.
- Put on medium-high heat.
- Immediately add and whisk the milk and yolks (while burner is heating up).
- Continue to keep whisking while the liquid is heating up for 10 to 15 minutes.
- Once it starts to thicken and bubble, turn off burner and take the pan off the heat.
- Add the vanilla, white chocolate chips, and cold butter pieces– one by one while you are still stirring with your whisk.
- Once the butter and white chocolate has melted, put into a bowl and cover with plastic wrap on the surface of the custard to prevent a skin forming.
- Make sure the wrap is touching the custard on the top.
- Refrigerator until cooled (about 2-4 hours) or over night.