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Home » Recipes » Desserts

Published: Mar 9, 2013 · Updated: Sep 10, 2020 by Paula Montenegro
Income from ads and affiliate links21 Comments

Salted White Chocolate Custards

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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.

Salted Caramelized White Chocolate Custards

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.

Salted Caramelized White Chocolate Custards

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.

Salted Caramelized White Chocolate Custards

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.

Salted Caramelized White Chocolate Custards

Update 2018:

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.

Salted Caramelized White Chocolate Custards

Other recipes you might like:

Dulce de Leche Coconut Fudge Truffles
Peanut Butter Chocolate Fudge
Double Chocolate Bark
Triple Chocolate Peanut Clusters
Killer Brownies
Homemade Vanilla Marshmallows
Mint Chocolate Brownies
Salted Chocolate Peanut Butter Fudge

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Salted Caramelized White Chocolate Custards

Salted Caramelized White Chocolate Custards

  • Author: Paula Montenegro
  • Prep Time: 60
  • Cook Time: 30
  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: International
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Description

Caramelized white chocolate is the new wonder of my baking world, and these creamy custards are the new dessert you were waiting for!


Ingredients

Scale

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

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 one from Valrhona, Dulcey. I simply love it.

Keywords: white chocolate custards

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Adapted from Home Baked Comfort, by Kim Laidlaw
« Caramelized Mango Tropical Bundt Cake
Pastrami Gruyere Rye Sandwich »

Reader Interactions

Comments

  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
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