White chocolate cream is a very delicious variant of the classic pastry cream and once tasted, it will immediately win you over because it is tasty, creamy, and velvety. Perfect for making puddings, spoon desserts, filling cakes, and semifreddos. Additionally, the recipe is easy and quick, with few ingredients and absolutely flourless, therefore gluten-free. You just need to heat the milk, work the yolks, cornstarch, and sugar with a hand whisk, add the milk and thicken it on the stove to finish the recipe with the addition of white chocolate. I am sure you will love it very much, 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 sugar
- 2 egg yolks
- 3 tbsp cornstarch
- 7 oz white chocolate
Tools
- Hand whisk
- Pan
- Bowl
- Plastic wrap
Preparing the white chocolate cream
I cut the white chocolate into small pieces and set aside. I heat the milk in a pan, meanwhile in a bowl I mix the egg yolks with the sugar and cornstarch with a hand whisk, making the mixture light and frothy.
As soon as the milk reaches a boil, I strain it and pour it in a thin stream, in two rounds, into the egg yolk mixture and mix well. I transfer to the pan and cook over low heat, stirring until the cream thickens, turn off the heat and add the white chocolate in small pieces and stir vigorously to melt it.
The white chocolate cream is ready, I transfer it to a container, cover it with plastic wrap in contact and let it cool.
Storage
The cream should be stored in the fridge in an airtight container or covered with plastic wrap for 3/4 days. When using it, it will be very thick, just put it in a bowl, mix it with a hand whisk, and it will become creamy again.
