White Chocolate Custard with Raspberries
Courtesy of Chef and Blogger, David Lebovitz: www.davidlebovitz.com
So, here’s what David has to say about White Chocolate Custard with Raspberries: I serve these custards slightly warm, which softens the raspberries and releases their subtle, sweet perfume. Savor these with tiny, delicate silver spoons; something as dreamy and elegant as these quivering custards, with their creamy-smooth white chocolate demands to be relished in small, measured doses.
- 1-1/2 cups (375 ml) half and half
- 4 ounces (115 grams) white chocolate, finely chopped
- 1/4 cup Rain's Choice Vanilla Sugar
- 4 large egg yolks
- 2 teaspoons Kirsch
- 1-1/2 cups (200 grams) fresh raspberries
- In a small saucepan, warm the half and half with the white chocolate and sugar over low heat. Stir gently until the white chocolate is melted, then remove from the heat.
- In a separate bowl, whisk the egg yolks. Gradually add the warm half and half mixture to them, stirring gently with the whisk. Add the Kirsch.
- Preheat the oven to 350 degrees F. (175 Celsius).
- Set four ounce (125 ml) ramekins or six ounce (150 ml) custard cups in a baking pan with high sides. Add warm water to the larger pan, so that the water reaches half way up the outside of the custard cups, creating a water bath. Cover the pan with foil and bake for about 40 minutes, or until the custards appear to be slightly jiggly.
- Remove the custards from the water bath and cool on a wire rack.
- Serve slightly warm, or at room temperature, topped with the fresh raspberries.
- Serves 4
Make this White Chocolate Custard with Raspberries, photograph it for our contest and qualify to win a copy of Vanilla: The Cultural History of the World’s Favorite Flavor and Fragrance
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