Caramelized white chocolate is the new wonder in my baking world, and these creamy custards are the new dessert you have been 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 (I can vividly imagine this white chocolate bundt cake with it!).
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 spent the next day and a half simply thinking about it, writing down all the things I wanted to do with it.
And also opened the jar, spoon in hand, and slowly ate the whole thing, a few tablespoons daily. I don't remember being blown away in this way by a flavor in years.
When a whisper becomes as soft as thunder, there's no questioning it, you need to go to work.
When a hint becomes apparent and you stumble upon it one time after another in a few days, it's probably time to do something about it.
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 regarding salted caramelized white chocolate. It's sensational.
So, so fantastic 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 do.
I 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.
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, my mouth felt like Nutella. Coarse and almost cloying, but for some inexplicable reason I couldn't stop eating.
It hardens as the days pass, 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 a fantastic combination, one that wasn't planned but will be used in the future again.
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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 temperature
- 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 chocolate from Valrhona, Dulcey. I simply love it.
- Prep Time: 60 minutes
- Refrigeration time: 3 hours
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: International
Keywords: white chocolate custards