- 4 egg yolks
- 2 tablespoons cornstarch
- 4 cups heavy cream
- 1/2 cup sugar
- 1 vanilla bean, seeds scraped
- 1 cup white chocolate chips
- 1 pound frozen strawberries, thawed
- 1/4 cup sugar
- 1/2 lemon, juiced
- Whipped cream, to garnish
- Fresh strawberries, to garnish
In a medium-sized bowl, beat together egg yolks and cornstarch. Set aside. In a large saucepan bring the cream, sugar and vanilla bean and seeds to a boil over medium-low heat. Add the white chocolate chips, then reduce the heat to low. Temper the egg yolks with a little of the cream mixture, then pour the egg yolks back into the cream. Simmer until the mixture thickens, about 1 minute. Remove the pan from the heat and pour the pudding into 6 (6-ounce) ramekins. Refrigerate for 2 to 3 hours.
Add the strawberries, sugar and lemon juice to a food processor and pulse until smooth. Strain the mixture with a fine mesh strainer into a bowl. Top the puddings with the coulis and garnish with whipped cream and fresh strawberries before serving.