Infused with sweet white chocolate and topped with lemon curd, tart raspberries, and more white chocolate, these luscious custards will delight your afternoon-tea guests.
White Chocolate Pots de Crème
Serves: 8 (3-ounce) servings
Ingredients
- 1¾ cups heavy whipping cream
- ½ cup whole milk
- 6 ounces white baking chocolate, finely chopped
- 6 egg yolks
- ⅛ teaspoon fine sea salt
- 1 cup prepared lemon curd
- Garnish: raspberries and grated white chocolate
Instructions
- Preheat oven to 325°. Place 8 (3-ounce) ramekins in a baking dish with deep sides.
- In a small saucepan, heat cream and milk until steaming hot with bubbles appearing around edge of pan.
- Place chocolate in a medium heatproof bowl. Pour hot cream over chocolate and let sit until melted, approximately 1 minute. Stir together with a spoon until mixture is smooth.
- In a large heatproof bowl, whisk together egg yolks and salt until combined. Temper egg mixture by whisking in a small amount of chocolate mixture. Gradually add remaining chocolate mixture to egg mixture, whisking until incorporated. Strain mixture through a fine-mesh sieve into a large liquid-measuring cup (for ease of pouring).
- Divide chocolate mixture evenly among prepared ramekins. Carefully add enough water to baking dish to come halfway up sides of ramekins.
- Bake until custards set, but centers jiggle slightly, 30 to 35 minutes. Carefully transfer ramekins to a wire cooling rack and let cool completely. Cover, refrigerate until cold, and serve within 2 days.
- Just before serving, spread an even layer of lemon curd onto each pot de crème.
- Garnish with fresh raspberries and grated white chocolate, if desired.
