These custards are surprisingly simple yet rich and silky, with that unique white chocolate flavor. The recipe balances sweetness with a creamy smoothness, thanks to the water bath and the chocolate to cream and milk ratio.
They can be made ahead, and though they're an everyday dessert, they are sophisticated enough for a dinner party, depending on how you serve them.
Make-ahead dessert
As simple as these custards are, they can be pretty mind-blowing if you consider the creaminess and subtle vanilla flavor that only white chocolate can add.
These custards are very creamy but not dense, which is why they're so good. They're more sophisticated than puddings that rely on cornstarch or similar thickeners.
This dessert relies on egg yolks and uses a technique similar to the light vanilla custard sauce or the base used in old-fashioned frozen creams like this creamy coffee ice cream.
The key to the success of this dessert is in the details, from using good white chocolate that melts well to being careful when pouring the hot cream mixture into the egg yolks or straining the final preparation. It's all explained in the process shots and recipe card below.
Another thing I want to emphasize is how they can go from a simple weeknight or after-school dessert to a sophisticated ending to a dinner party or celebration.
Topping and presentation:
Use more elaborate ramekins or saucers (make sure they're heat-proof) and flavor the whipped cream with a liqueur like Amaretto or Cointreau. Sprinkle with orange zest or fresh raspberries and lightly toasted sliced almonds.
Flavor: Use caramelized white chocolate and a touch of sea salt.
A decade or so ago, the masterminds at Valrhona (the chocolate company) caramelized white chocolate and came up with a genius product that later translated into their Dulcey chocolate. This is different from regular white chocolate, and I used it several times, adding also a sprinkle of sea salt because, you know, salted caramel is a fantastic combination.
Steps to make custards
There's no need for an electric mixer.
This dessert is made by hand and requires more focus than arm muscle, especially when cooked on the stovetop, where you can't be distracted.
Heat white chocolate, cream and milk
The milk and cream are heated until they're about to break into a boil, and then mixed with the white chocolate.
The key is to melt the white chocolate completely, which might take some extra stirring as it's not as friendly as semisweet. It takes longer to melt, so using good brands makes it easier. Don't use white chips.
Whisk the yolks and sugar
Use a whisk and a large bowl that will accommodate the hot milk mixture that will be added.
Don't beat the yolks and sugar much; whisk until slightly foamy and thick.
Combine with the white chocolate mixture
Do so very gradually at first so the eggs don't seize. This is called tempering.
The preparation is then returned to the saucepan to cook and thicken. This step needs your undivided attention and constant stirring. Use a whisk or a wooden spoon.
Strain it
This is important as it's normal for bits of egg to cook or stick to the bottom. Use a fine-mesh sieve or colander to remove any impurities and solids.
Pour and bake
Place the ramekins in the baking dish that will hold them before pouring the white chocolate mixture. Consider transferring the custard to a pitcher, as it's easier to pour.
Bake them until they are slightly jiggly so that you get a creamy outcome.
Cover and chill
Use plastic wrap or freezer sheets (they're easier to manipulate), and make sure they touch the whole surface of the custard. This prevents a thick layer from forming as the sauce cools down.
Chill for a few hours before serving.
Kitchen Notes
- Organization: Read the recipe first and ensure you have the ingredients at the correct temperature, the needed equipment, and enough workspace. This will make the process so much easier.
- Baking time: Consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
- Lumpy custard: This often occurs as bits of egg scramble due to overheating when adding the hot cream mixture too quickly. Be sure to temper the eggs slowly, adding the hot mixture very slowly at the beginning and then cooking the custard over low heat, stirring constantly.
- Straining the custard before chilling: Even if you did everything right in the point above, small lumps and impurities might have formed. Use a fine-mesh sieve to catch them before covering and refrigerating the custard.
- Avoid the thick skin or layer on top: This happens when the surface of the custard is exposed to air while chilling. Pressing plastic wrap directly onto the surface of the custard will prevent this. So don't skip this step.
Related recipes you might like:
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White Chocolate Custard (water bath)
Ingredients
White chocolate custards:
- 6 ounces finely chopped good quality white chocolate, such as Callebaut white chocolate wafers, Valrhona Ivoire chocolate or Ghirardelli white chocolate bar. For a different flavor, use caramelized chocolate from Valrhona, Dulcey
- 4 egg yolks, at room temperature
- ¼ cup sugar
- ½ teaspoon vanilla extract
- pinch of fine sea salt
- 2 cups heavy cream
- ½ cup whole milk
- boiling water, to fill the baking tray
Instructions
For the custard:
- Preheat the oven to 300ºF (150°C). Have ready a baking tray with at least 1-inch high sides. Place 6 individual ramekins on top.
- Whisk together 4 egg yolks, ¼ cup sugar, ½ teaspoon vanilla extract and a pinch of fine sea salt until combined.
- Combine 2 cups heavy cream and ½ cup whole milk in a medium saucepan. Heat over medium heat until just starting to simmer (small bubbles form along the edges). Don't let it boil. Remove from heat and immediately stir in 6 ounces finely chopped good quality white chocolate, chopped, and stir until melted and smooth.
- Slowly and gradually add the chocolate mixture to the egg yolk mixture, whisking constantly and quickly to prevent curdling. Mix until well blended.
- Strain the mixture through a fine-mesh sieve into a pouring jug. Divide the custard evenly among the prepared ramekins.
- Place the baking tray in the oven and fill it with boiling water until it reaches about halfway up the sides of the ramekins. Bake the custards until they are set around the edges but still have a slight wobble in the center, about 30 minutes. It might take longer, depending on your oven and the shape of your molds.
- Transfer to a wire rack, let cool for five minutes, remove from the water and cover each ramekin with plastic wrap, making sure it touches and covers the top of the custards completely; this prevents a dry skin from forming.
- Refrigerate until cold, about 4 hours or up to 2 days.
Whipped cream topping:
- Beat ½ cup heavy cream with 1 tablespoon powdered sugar until beginning to thicken. Add ½ teaspoon vanilla extract and beat until medium-firm peaks form.
- Serve the cold custards with a dollop of cream and 2 tablespoons finely chopped white chocolate, divided among the ramekins.
Karen Kerr says
Oh gosh, Paula! Now I'm going to obsess until I make these =)
Lisa says
I've had DL's caramelized white chocolate post in my bookmarks for quite some time, and now that I've seen your luscious custards, not to mention Lizzy's whipped ganache frosting...it would take a castiron pan to the head for me not to try it!
Cake Duchess says
So I remember Lizzy's cupcakes and now I will be dreaming of this. I will have to get busy and caramelize white chocolate because your description is so tantalizing.xx
Cocoa and Lavender says
By complete coincidence, the day you posted this was also the day I accidentally turned white chocolate into caramel. But my result was not so good because the chocolate (given to me as a gift - from someone who doesn't know me well) was the worst quality white chocolate and, in fact, might NOT have been chocolate at all! So sad. Anyway, I tried to melt both in the microwave and on the stove and got the same result - a grainy ,brown caramel. Now I know that if I use GOOD white chocolate, my results will be as tasty and beautiful as yours!n~ David
thelittleloaf says
These look like heaven in a ramekin. Can't get enough of caramelized white chocolate so will definitely be trying these!
Marissa | Pinch and Swirl says
Oh Paula, yum! salt + caramel = love 🙂 Can't wait to try this.
Alice Choi says
Paula!!! OMG! So this is that recipe you have been obsessed with?! I can see why. WOW. Lovely ! I must make these stat! My only fear is that I will eat everything! I did look at David Lebovitz's recipe with making my dulce de leche yesterday but ended up following one on Chow.com, which was basically the same thing. . and I did initially try to go out and buy some at the grocery store. I went to 2 but neither carried it! oh well! this ended well b/c I was able to make my own dulce de leche!
Liz Berg says
Looks like I need to caramelize some more white chocolate...and QUICK! What a fantastic flavor combination for custards. I'm so honored to have inspired one of my favorite bakers around 🙂 xo
Laura Dembowski says
I have a feeling this is worth burning your tongue! I love white chocolate and can't wait to try this!
Angie's Recipes says
My husband loves chocolate, but crazy for the white. The custard sounds decadent.
Gourmet Getaways says
What a brilliantly masterminded dessert!!
I can almost taste it now... I wish I could taste it now 🙂
yummychunklet says
Oh, yum! Salted caramel sounds delicious.
Nancy @ gottagetbaked says
Paula, I could read this post over and over again - your description of this amazing caramelized white chocolate is pure poetry. If you love it this much, then it must be balls to the wall delicious. I saw Liz's cupcake post that you referred to and when I did, I told myself I needed to caramelize white chocolate. I haven't yet but now seeing your custards makes me want to make them RIGHT.NOW. I love everything about this!
Deb says
I just used white chocolate in a recipe and was tempted to try caramelizing but wanted to retain the white color and thought next time. I can see I need to try this soon! You have me convinced!
Guru Uru says
This is a brilliant idea my friend, never would have thought of it! 😀
Cheers
Choc Chip Uru
Kathy says
Well Paula, Your custard sure sounds so much better than mine!! You have inspired me to try this caramelized white chocolate. It really does sound heavenly!! Have a great weekend!
Susan says
Wow, Paula! If you think this is this good, I will have to try it!
Thank you so much for your kind words! I have enjoyed getting to know you, too! I truly wish you could make it to Seattle to meet up with other Doristas in September.
Tracy Iseminger says
Found this on Triberr and shared it to reddit and pinned! YUM!! Maybe you want to bring it over to Foodie Friends Friday Party today and share!
Renee says
Wonderful custard Paula! I do wish I could eat white chocolate (crazy weird allergy to it).