• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
    • Appetizers & Dips
    • Bars & Brownie Recipes
    • Bread Recipes
    • Brunch & Breakfast Recipes
    • Cakes & Cupcakes
    • Cheese Recipes
    • Chocolate Recipes
    • Condiments & Sauces
    • Cookies & Crackers
    • Desserts
    • Fruit Recipes
    • Grains & Legumes
    • Muffins and Quick Breads
    • Pasta Recipes
    • Pies & Tarts
    • Readers' Favorite Recipes
  • Collections
    • Freezer Friendly
    • Heritage Recipes
    • Seasonal Recipes
      • Fall
      • Winter
      • Spring
      • Summer
    • Vintage Recipes
    • Holiday Recipes
      • Christmas
      • Easter
      • St. Patrick's Day
      • Thanksgiving
      • Valentine's Day
  • Basic recipes
  • About this blog
    • The author
    • Privacy policy
    • Cookie Policy
    • Accessibility statement

Vintage Kitchen Notes logo

menu icon
go to homepage
  • ALL RECIPES
  • Holidays
  • Seasonal
  • Vintage
  • About
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • ALL RECIPES
    • Holidays
    • Seasonal
    • Vintage
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Desserts

    Published: Mar 9, 2013 · Modified: Sep 10, 2020 by Paula Montenegro · Income from ads and affiliates

    Salted White Chocolate Custards

    Jump to Recipe

    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.

    Three white ramekins with white chocolate custard with a dollop of cream on a beige cloth.

    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.

    Silver spoon with bite of white chocolate cream custard. White ramekin below on a brown surface.

    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.

    It started with Kate leaving me a comment in the dulce de leche crepes 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.

    Eaten caramel white chocolate custard with cream on a white ramekin on a brown cloth.

    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.

    Beige cloth with three white ramekins on top containing white chocolate custard with plastic wrap on top.

    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.

    They now sell it as a chocolate bar, 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.

    Black baking pan with white ramekins containing white chocolate custards before baking.

    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.

    Two white ramekins with white chocolate cream puddings on a beige cloth.

    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.


    Related recipes you might like:

    • Glass jars with chocolate pudding and crem, grey background
      Microwave Chocolate Pudding (eggless)
    • Dulce de leche truffles with coconut and sprinkles piled inside a grey bowl.
      Dulce de Leche Coconut Fudge
    • Custard cream being poured on fresh blueberries and strawberries in a white bowl.
      Crème Anglaise (Custard Sauce)
    • Grey plate with single serving of chocolate flan with dollop of cream and a silver spoon.
      Easy Chocolate Flan

    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.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
    clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
    Silver spoon with bite of white chocolate cream custard. White ramekin below on a brown surface.

    Caramelized White Chocolate Custard

    Print Recipe
    Save Recipe Recipe Saved

    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: 4 hours 30 minutes
    • Yield: 6 servings

    Ingredients

    Units

    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

    Instructions

    For the custard:

    1. Preheat the oven to 300ºF.
    2. Have ready a baking tray with 6 individual ramekins.
    3. In a large bowl stir the egg yolks to blend. Reserve.
    4. In a medium saucepan heat caramelized white chocolate, cream and milk. Let it boil for 1 minute, stirring constantly.
    5. 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.
    6. Put the baking tray in the oven, and fill with 1 inch of hot water. Bake the custards until slightly jiggly, about 30 minutes.
    7. 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.
    8. Can be kept covered, in the refrigerator, for a few days.
    9. 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:

    1. In a bowl beat cream until beginning to thicken.
    2. Add liqueur or vanilla and beat to desired consistency.
    3. Keep refrigerated, covered.

    Notes

    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.

    • Author: Paula Montenegro
    • Prep Time: 60 minutes
    • Refrigeration time: 3 hours
    • Cook Time: 30 minutes
    • Category: Desserts
    • Method: Baking
    • Cuisine: International

    Keywords: white chocolate custards

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    More Desserts

    • Overview of white dish with silver spoon containing blueberry peach cobbler on white linen and wooden table.
      Peach Blueberry Cobbler
    • White bowl with berry dump cake being held by person in a green dress lifting a full spoon.
      Blackberry Dump Cake
    • Scoops of vanilla ice cream in a stack of two beige brown bowls. Metal pan and light blue cloth in the pink background.
      Condensed Milk Ice Cream
    • Four image collage with fruit cobblers. White circle with orange text overlay.
      Fruit Cobblers (recipes & tips)

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

    Reader Interactions

    Comments

      Thank you for leaving a review for this recipe Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Gourmet Getaways says

      March 10, 2013 at 10:46 am

      What a brilliantly masterminded dessert!!
      I can almost taste it now... I wish I could taste it now 🙂

      Reply
    2. yummychunklet says

      March 10, 2013 at 2:01 am

      Oh, yum! Salted caramel sounds delicious.

      Reply
    3. Nancy @ gottagetbaked says

      March 10, 2013 at 12:44 am

      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!

      Reply
    4. Deb says

      March 09, 2013 at 11:49 pm

      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!

      Reply
    5. Guru Uru says

      March 09, 2013 at 10:59 pm

      This is a brilliant idea my friend, never would have thought of it! 😀

      Cheers
      Choc Chip Uru

      Reply
    6. Erin D. says

      March 09, 2013 at 8:13 pm

      Oh my gosh. Caramelized white chocolate! I've never tried it but this sounds heavenly. And I'm sure it is addictive - white chocolate is already addictive enough in its plain form. But now?! I think I need to make this when we're having company so I'm forced not to eat it all from the pot.

      Reply
    7. Kathy says

      March 09, 2013 at 5:24 pm

      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!

      Reply
    8. Susan says

      March 09, 2013 at 4:30 pm

      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.

      Reply
    9. Tracy Iseminger says

      March 09, 2013 at 3:10 pm

      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!

      Reply
    10. Renee says

      March 09, 2013 at 12:48 pm

      Wonderful custard Paula! I do wish I could eat white chocolate (crazy weird allergy to it).

      Reply
    Newer Comments »

    Primary Sidebar

    Person with apron and tray of scones

    Hi, I'm Paula!

    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

    More about me →

    Featured in:

    Several colorful logos on white canvas

    Popular recipes

    • Shortbread fingers stacked on white surface
      The Best Lemon Shortbread
    • Close view of peach dump cake serving in white bowl with a teal spoon.
      Peach Dump Cake
    • Close up of goblet with lemon and raspberry dessert being held with a blue shirt as background.
      No Bake Lemon Dessert
    • White plate with two wedges of roasted pumpkin, white background, herbs, forks, salt.
      Easy Roasted Pumpkin
    • Purple bowl with almond cream being lifted with a silver spoon. Grey and white surface and background.
      Frangipane (almond cream) with video!
    • Lifting a slice of ricotta cheesecake from the whole cake on a white plate with a silver knife. White background.
      Crustless Ricotta Cheesecake

    Fruit desserts

    • Serving of apple berry crumble in a white bowl. Hands holding it. Teal background.
      Apple Berry Crumble
    • Close up of chocolate cherry dump cake serving in a white bowl.
      Chocolate Cherry Dump Cake
    • A white round dish with baked peach crumble and a silver spoon.
      Peach Crumble
    • White plate with square of apple crumb bar with ice cream. Green cloth in the background.
      Easy Apple Crumb Bars

    Footer

    About

    The author
    Privacy Policy
    Amazon Associate
    Cookie Policy
    Accessibility

    Contact

    Sign Up! for emails and updates
    Contact


    Copyright © 2022 Vintage Kitchen Notes