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
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.