Caramelized white chocolate is the new wonder in my baking world, and these creamy custards are the new dessert you were waiting for! Rich and unctuous, they have a unique flavor and can be made ahead.
In time everything becomes clear. One way or the other. In this case, I believe it's in the most decadent way. I think white chocolate was invented so that, one day, we could have salted caramelized white chocolate to fill our days. Emphasis on
the salted aspect of it.
I finally succumbed to its charms. And there's no going back.
After I made it for the first time, I spend the next day and a half simply thinking about it, writing down all the things I wanted to do with it. And also opening the jar, spoon in hand, and slowly eating the whole thing, a few tablespoons each day. I don't remember being blown away in this way by a flavor in years.
When a whisper becomes as soft as a thunder there's no questioning it, you need to go to work.
When a hint becomes obvious and you stumble with it one time after another in the course of a few days, it's probably time to do something about it.
It started with Kate leaving me a comment in the dulce de leche mille feuille post about it. A few days later Liz posted some incredible cupcakes with it and by now it was more than a thought. Then I opened Emma's post about eclairs glazed with it; the time had come. I had to go into the kitchen and make a big batch of caramelized white chocolate. With salt. A very big one.
I am repeating myself, I know.
But, you see, there's no middle ground when it comes to salted caramelized white chocolate. It's addictive. So, so addictive I quite frankly don't know what to tell you about it because words are not enough. You have to taste it. You really, really, really, really do.
I had saved Dave Lebovitz's original post about it a few years ago and then forgot about it. It turns out that the masterminds at Valrhona, the extraordinary chocolate company, developed this way of baking white chocolate at low heat for quite a while, stirring it periodically, until it turned into a golden semi-liquid unctuous thing.
They now sell it as a chocolate bar from what I heard.
White chocolate - you can buy the caramelized chocolate from Valrhona, Dulcey, which I also used for the white chocolate almond cookies. I simply love it.
I use it as regular white chocolate whenever I can. It wipes that extra step of caramelizing the chocolate on your own.
When I first tasted it, while still warm, the feel in my mouth felt like Nutella. Coarse and almost cloying, but that for some inexplicable reason I couldn't stop eating.
It hardens as the days go by, becoming completely solid in a day or two. But it melts in a minute in the microwave or hot water. So keep it in a glass jar that can be heated.
Just don't taste it right out of the oven. It's hot, very hot and you'll burn your tongue. Just saying.
These custards are very creamy but not dense. The whipped cream flavored with amaretto and sprinkled with orange zest is an amazing combination, one that wasn't planned but will be used in the future again.
Other recipes you might like:
Dulce de Leche Coconut Fudge Truffles
Peanut Butter Chocolate Fudge
Double Chocolate Bark
Triple Chocolate Peanut Clusters
Homemade Vanilla Marshmallows
Mint Chocolate Brownies
Salted Chocolate Peanut Butter Fudge
Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
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Salted Caramelized White Chocolate Custards
Caramelized white chocolate is the new wonder of my baking world, and these creamy custards are the new dessert you were waiting for!
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
For the custards:
- 1 ½ cups caramelized white chocolate or use Dulcey (see Notes below)
- 1 ⅓ cups cream
- 1 cup milk
- 4 egg yolks, at room t°
- Sea salt
For the flavored cream:
- ½ cup cream (whipped)
- 1 teaspoon liqueur or vanilla (I use homemade amaretto)
- Orange zest
- Sliced toasted almonds
For the custard:
- Preheat the oven to 300ºF.
- Have ready a baking tray with 6 individual ramekins.
- In a large bowl stir the egg yolks to blend. Reserve.
- In a medium saucepan heat caramelized white chocolate, cream and milk. Let it boil for 1 minute, stirring constantly.
- Slowly add this mixture to the egg yolks, whisking constantly and quickly to prevent curdling. Mix until well blended. Sieve the mixture into the ramekins, dividing evenly.
- Put the baking tray in the oven, and fill with 1 inch of hot water. Bake the custards until slightly jiggly, about 30 minutes.
- Let cool five minutes, and then cover with plastic wrap, letting it completely touch the top of the custards, to prevent a skin from forming. Refrigerate until cold, about 4 hours.
- Can be kept covered, in the refrigerator, for a few days.
- To serve, spoon some whipped cream on top of each custard, grate some zest over it and sprinkle with sliced almonds.
For the flavored cream:
- In a bowl beat cream until beginning to thicken.
- Add liqueur or vanilla and beat to desired consistency.
- Keep refrigerated, covered.
Liquor: change the flavor of the cream and use your favorite fruity liquor.
White chocolate: instead of caramelizing the chocolate, I like to use the caramelized one from Valrhona, Dulcey. I simply love it.
- Prep Time: 60
- Cook Time: 30
- Category: Desserts
- Method: Baking
- Cuisine: International
Keywords: white chocolate custards
Karen Kerr says
Oh gosh, Paula! Now I'm going to obsess until I make these =)
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
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.