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White Chocolate Pudding

Cuisine American
Keyword custard, from scratch pudding, stovetop pudding, white chocolate dessert
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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

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.