White Chocolate Custard Cream

The white chocolate custard cream is a delicious variation of the classic custard cream. Here’s the recipe.

Ingredients

• 250 ml of whole milk
• 3 egg yolks
• 70 g of sugar
• 20 g of cornstarch (corn flour)
• 100 g of good quality white chocolate
• 1 vanilla bean (or 1 teaspoon of vanilla extract)

Preparation

1. Start by breaking the white chocolate into small pieces and set it aside.
2. Prepare the milk: pour the milk into a pot, add the seeds from the vanilla bean or the extract, and bring it almost to a boil.
3. In a large bowl, beat the egg yolks with the sugar until you have a light and foamy mixture.
4. Add the sifted cornstarch to the mixture of yolks and sugar, and stir well to avoid lumps.
5. When the milk is warm, remove the vanilla bean if you’ve used one, and pour some of the milk over the yolk mixture, stirring quickly to temper the eggs.
6. Now transfer everything back into the pot with the remaining warm milk and cook over medium-low heat, stirring constantly until the cream thickens.
7. As soon as the cream has thickened, remove it from the heat and add the broken white chocolate, stirring well until it has completely melted and combined.
8. To avoid a skin forming on the surface, cover the white chocolate custard cream with plastic wrap touching the surface and let it cool.

Once cooled, the white chocolate custard cream will be ready to be used as a filling for desserts, to stuff a tart, or simply enjoyed by the spoonful.

Curiosity

White chocolate, unlike milk or dark chocolate, does not contain cocoa solids but only cocoa butter. This makes it particularly sweet and delicate, perfect for a custard cream that wants to be rich but not too overpowering in taste.