The white chocolate cream is a very delicious variant of the classic custard and once tasted, it will instantly win you over because it is tasty, creamy, and velvety. Perfect for making puddings, spoon desserts, filling cakes and semifreddos, plus the recipe is easy and quick, few ingredients, and absolutely flourless hence gluten-free. Just heat the milk, whisk the egg yolks, cornstarch, and sugar together, add the milk and thicken on the stove to finish the recipe by adding the white chocolate. I’m sure you’ll love it, let’s prepare it together!
See you soon, Susy.
Also discover:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 384.17 (Kcal)
- Carbohydrates 46.79 (g) of which sugars 42.44 (g)
- Proteins 6.12 (g)
- Fat 20.23 (g) of which saturated 11.92 (g)of which unsaturated 7.03 (g)
- Fibers 0.10 (g)
- Sodium 47.74 (mg)
Indicative values for a portion of 123 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the White Chocolate Cream
- 1 cup whole milk
- 3 tbsp g sugar
- 2 egg yolks
- 2 tbsps g cornstarch
- 7 oz g white chocolate
Tools
- Hand Whisk
- Saucepan
- Bowl
- Plastic Wrap
Prepare the White Chocolate Cream
Chop the white chocolate into pieces and set aside. Heat the milk in a saucepan, meanwhile in a bowl whisk the egg yolks with the sugar and cornstarch until the mixture is light and frothy.
As soon as the milk boils, strain it and pour it slowly in two parts into the yolk mixture and mix well. Transfer to the saucepan and cook over low heat, stirring until the cream thickens, turn off the heat and add the chopped white chocolate, stirring vigorously to melt it.
The white chocolate cream is ready; transfer it to a container, cover it with plastic wrap in contact, and let it cool.
Storage
The cream should be stored in the refrigerator in an airtight container or covered with plastic wrap for 3/4 days. When ready to use, it will be very thick, just put it in a bowl, whisk it with a hand whisk, and it will return to a creamy texture.
