White Chocolate Pudding
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A rich stovetop pudding of cream, half and half, egg yolks and white chocolate.
Ingredients
White chocolate pudding
- 2 tablespoons cornstarch
- 2/3 cup granulated sugar
- 1/8 teaspoon fine sea salt
- 1/2 cup half and half
- 1/2 cup heavy cream
- 3 egg yolks
- 6 ounces high quality white chocolate
- 2 cups whole milk
- 1 tablespoon butter
- 1/4 teaspoon vanilla extract
Vanilla bean whipped cream
- 1 cup heavy cream
- 1 teaspoon vanilla bean paste
- 1 teaspoon powdered sugar
Equipment
- saucepan
- whisk
Directions
- Sift the cornstarch, sugar, and salt into a medium heavy-bottomed saucepan.
- Slowly whisk in the half and half and heavy cream, followed by the egg yolks.
- Whisk in the milk and white chocolate.
- Bring to a boil over medium-high heat, whisking the whole time.
- Turn the heat down to medium and stir gently but without stopping, using a wooden spoon, for about 1 1/2 to 2 minutes, until the pudding coats the spoon thickly.
- Stir in the butter and vanilla.
- Divide among 6 coupe glasses and refrigerate for at least 3 hours, or up to 2 days.
- Whipped cream: In a chilled bowl, whisk the cold cream with the vanilla bean paste until it holds a loose peak, then sprinkle in the powdered sugar and beat to soft peaks.
- Top each serving with whipped cream, raspberries, and shaved dark chocolate.
Notes
Prep 10 min, cook 15 min, chill 3 hours. Refrigerate covered, up to 2 days. Stir constantly so the milk doesn’t scorch; if it scorches, start over.
