White Chocolate Custard (water bath)
These custards are surprisingly simple yet rich and silky, and can be made ahead. The recipe balances sweetness with a creamy smoothness, thanks to the water bath and the chocolate to cream and milk ratio.
Servings 6 servings
Ingredients
White chocolate custards:
- 6 ounces finely chopped good quality white chocolate such as Callebaut white chocolate wafers, Valrhona Ivoire chocolate or Ghirardelli white chocolate bar. For a different flavor, use caramelized chocolate from Valrhona, Dulcey
- 4 egg yolks at room temperature
- ¼ cup sugar
- ½ teaspoon vanilla extract
- pinch of fine sea salt
- 2 cups heavy cream
- ½ cup whole milk
- boiling water to fill the baking tray
Flavored whipped cream:
Instructions
For the custard:
- Preheat the oven to 300ºF (150°C). Have ready a baking tray with at least 1-inch high sides. Place 6 individual ramekins on top.
- Whisk together 4 egg yolks, ¼ cup sugar, ½ teaspoon vanilla extract and a pinch of fine sea salt until combined.
- Combine 2 cups heavy cream and ½ cup whole milk in a medium saucepan. Heat over medium heat until just starting to simmer (small bubbles form along the edges). Don't let it boil. Remove from heat and immediately stir in 6 ounces finely chopped good quality white chocolate, chopped, and stir until melted and smooth.
- Slowly and gradually add the chocolate mixture to the egg yolk mixture, whisking constantly and quickly to prevent curdling. Mix until well blended.
- Strain the mixture through a fine-mesh sieve into a pouring jug. Divide the custard evenly among the prepared ramekins.
- Place the baking tray in the oven and fill it with boiling water until it reaches about halfway up the sides of the ramekins. Bake the custards until they are set around the edges but still have a slight wobble in the center, about 30 minutes. It might take longer, depending on your oven and the shape of your molds.
- Transfer to a wire rack, let cool for five minutes, remove from the water and cover each ramekin with plastic wrap, making sure it touches and covers the top of the custards completely; this prevents a dry skin from forming.
- Refrigerate until cold, about 4 hours or up to 2 days.
Whipped cream topping:
- Beat ½ cup heavy cream with 1 tablespoon powdered sugar until beginning to thicken. Add ½ teaspoon vanilla extract and beat until medium-firm peaks form.
- Serve the cold custards with a dollop of cream and 2 tablespoons finely chopped white chocolate, divided among the ramekins.
Notes
Storage: keep them covered and refrigerated. They don't freeze well.
Other serving ideas: sprinkle with a little powdered sugar or fresh raspberries for a pop of color, or add a drizzle of raspberry sauce or passion fruit coulis for a tangy contrast.
