White Chocolate Pudding

By MJH

Ingredients

• 2 Tbs cornstarch
• 2 /3 c sugar
• 1/8 tsp salt
• 1/2 c half and half
• 1/2 c heavy cream
• 3 large egg yolks
• 2 c whole milk
• 6 ounces white chocolate, melted and cooled slightly
• 1 Tbs butter
• 1/2 tsp vanilla extract
• whipped cream
• chopped pistachios
• shaved white chocolate

Details

Adapted from goodlifeeats.com

Preparation

Step 1

Sift the cornstarch, sugar, and salt into a medium, heavy bottomed sauce pan.
Slowly whisk in the half and half, heavy cream, followed by the yolks. Next, whisk in the milk and white chocolate.

Bring the mixture to a boil over medium-high heat, stirring constantly with a whisk.
Reduce the heat to medium and cook, stirring gently but constantly with a wooden spoon, until the pudding coats the spoon very thickly, 1 1/2 – 2 minutes.

Stir in butter and vanilla.
Divide into 6 dessert dishes and refrigerate at least 3 hours, or up to 2 days.
Serve with a dollop of whipped cream and garnish with chopped pistachios and shaved white chocolate.

Variation:
For a Lemon-White Chocolate Pudding, add the zest of 1/2 a lemon at the time you add the white chocolate.