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- Des, The Grommet
I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

White Chocolate Custard with Raspberries

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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.

David’s words say it all. This recipe is divine!! I made it recently and served it to two dear friends. It is swoon-worthy. While you don’t taste the white chocolate as a flavor, it provides both body and richness. You do want to serve this slightly warm and savor it slowly. You will not forget the exceptional texture and mouthfeel of this custard for a long time.

 

Patricia Rain
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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.
Patricia Rain
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