Ingredients
Units
For the custards:
- 1 1/2 cups caramelized white chocolate or use Dulcey (see Notes below)
- 1 1/3 cups cream
- 1 cup milk
- 4 egg yolks, at room temperature
- Sea salt
For the flavored cream:
- 1/2 cup cream (whipped)
- 1 teaspoon liqueur or vanilla (I use homemade amaretto)
- Orange zest
- Sliced toasted almonds
Instructions
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.
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.
- Prep Time: 60 minutes
- Refrigeration time: 3 hours
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: International
Keywords: white chocolate custards