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!
Be sure to check out the scrumptious easy to make Crêpes filled with this smooth custard!
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.
- Enjoy!
Custards are one of my favorite and this sounds delicious. Great recipe 🙂
Happy Blogging!
Happy Valley Chow
Happy Valley Chow recently posted…Sautéed Scallops with Asparagus Purée
Eric, I have to agree…custards are my fav too!
Gloria, I’ve never tried white chocolate custard and this looks wonderful! Can’t wait to see what else you do with it! Have a great day and pinning!
Cindy Eikenberg recently posted…DIY “Bee” Beautiful Beauty Gift Jar
Thanks for the pin love, Cindy! You always make my day when you come over!
I can only imagine how good this is! This is like my dream custard. White choc & vanilla…I bet it makes your house smell amazing, too!
Averie @ Averie Cooks recently posted…Homemade Ginger Ale
You’re right, Averie…it does make such a sweet aroma! Like butter and cream with white chocolate!
Totally dreaming about licking that bowl CLEAN!
Ashley @ Baker by Nature recently posted…Roasted Red Pepper, Artichoke and Olive Pasta Salad
LOL. Thanks for coming over, Ashley!
I am huge fan of custard and such things. Yours looks fantastic! I bet these didn’t last long and for sure I would have licked the bowl too:-)
Sugar et al recently posted…Celebrating Mommy! Corn and Chive Pikelets with Smoked Salmon and Sour Cream
You always make me smile when you come over to say hi, Sonali!
I LOVE custard! I bet this is so delicious- I would defo like the bowl and every utensil!! LOL
Elizabeth @ Confessions of a Baking Queen recently posted…Toffee Sprinkle Banana Bread
It’s one of my weaknesses…this custard! I about burned my mouth bcz I couldn’t wait for it to cool down enough! Thanks Elizabeth!
YUM, love that rich and creamy, custard-y goodness. Oh my! 🙂 Happy Friday Gloria!
Anne ~ Uni Homemaker recently posted…Ranchero Beef Stew
Can it be made the day before?
Yes, you may make this the day before. Then it has time to cool down completely. Thank you for stopping by to ask. 🙂
Gloria recently posted…Fried Dulce de Leche Cookie Dough
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Cortney recently posted…Cortney
Can I use this as a cake filling?
I made this for a potluck at work and everybody raved about it. It was definitely a huge Hit! Thanks for sharing the recipe.
This looks amazing! I’d never get through it all before it went bad though, so do you think it could be frozen? Thanks!
Yes, go ahead and put in an air tight container and freeze. It turns out really well!
I bet this can be filled in cream puff pastries. Yum… Thanks for sharing.