Saturday, April 19, 2014

White Chocolate Custard – Use up those egg yolks!

Well, I assume that you have read my last post “Simple Chocolate Mousse“ ...maybe have already tried making it, and are wondering about those three leftover  fresh egg yolks. Hopefully you did not throw them away.  Many people are concerned about egg yolks because of the  fat and cholesterol.  Egg white is a good protein source, but it is the yolk that makes everything tasty!  In addition, the fat from the yolk is not very high (4.5 g per large yolk), and the cholesterol from food is not really a big issue (it isn’t the same as blood cholesterol ... our body makes that in response to too much saturated fat – not dietary cholesterol – plus  other health factors). Crème brûlee, crème caramel, crème anglaise, crème pâtissière (pastry cream), and even pasta alla carbonara all require egg yolks. You cannot make them without yolk.

Anyway, this is another “chocolate” dessert that I guarantee you will adore.
Note that white chocolate is not technically chocolate (it contains no cocoa solids, from which chocolate’s color and most of the flavor come). It is made from cocoa butter, sugar, milk solids and usually vanilla. It is important that melt white chocolate always very slowly over low heat to keep it from scorching and clumping.

White Chocolate Custard with Fresh Berries

Makes 4 servings

4 six-once ramekins or custard cups (about 3.5-inch diameter and 2-inch high)

1  cup (250 ml) milk or half-and-half
4 oz (115g) white chocolate, finely chopped
1/4 cup (50g) sugar
3 large egg yolks
2 teaspoons Kirsh (clear cherry brandy) or 1 teaspoon vanilla extract
1 cup fresh blueberries or raspberries for topping

1.       Preheat the oven to 350°F (175°C). In a small saucepan over low heat, warm the half-and-half then add white chocolate and sugar. Stir gently until the white chocolate is melted, then remove from heat.

2.       In a medium-size mixing bowl, whisk the egg yolks. Gradually add the warm half-and-half mixture, stirring gently with a whisk. Add the Kirsh or the vanilla extract.

3.       Place the 4 ramekins in a baking pan that is at least 2 inches high, and pour the custard into the ramekins. Add warm water to the baking pan so that the water reaches halfway up the outside of the ramekins (creating a water bath). Cover the pan with foil and bake for about 30-35 minutes, or until the custard jiggles slightly when nudged.

4.       Remove the custards from the water bath and cool on a wire rack.
Serve custards in the ramekins at room temperature or chilled, topped with fresh berries.

For more fun chocolate information (and mouth-watering photos), go to

This is my current photo at San Francisco International  Chocolate Salon in March 2014. I was invited as a judge. I had a lot of fun.

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