Ingredients
- 2 (3 1/2-ounce) bars white chocolate chopped into 1/4-inch pieces (recommended: Lindt) 3/4 cup heavy cream
- 1/4 cup whole milk
- 4 egg yolks
- 1 tablespoon sugar
- 1 1/2 teaspoons lemon zest
- Pinch fine sea salt
- 1/2 cup fresh raspberries
- Special equipment: 4 (4-ounce) ramekins or custard cups
Directions
Put an oven rack in the center of the oven. Preheat the oven to 300 degrees F.
Put the white chocolate in a medium bowl. Set aside. In a small saucepan, over low heat, add the cream and milk and heat until hot but not boiling. Pour the cream mixture over the chocolate and stir until smooth. In another medium bowl, whisk the egg yolks, sugar, lemon zest, and salt together until smooth. Slowly whisk the cream mixture into the egg mixture until smooth. Ladle the custard into 4 (4-ounce) ramekins or custard cups. Arrange the ramekins in an 8 by 8-inch square baking dish. Pour enough hot water in the baking dish to come halfway up the sides of the ramekins. Bake for 30 minutes until the custard is almost set and still slightly soft in the center (custard will set as it cools). Let the ramekins cool for 30 minutes in the baking dish. Remove the ramekins from the water and refrigerate for 3 hours or up to 1 day.
Garnish with fresh raspberries and serve.
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By casieward
Belleville, MI
on November 30, 2012
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I made this yummy delectable dessert for Thanksgiving. I followed the directions to a T and I wouldn't change a thing. This is one of those desserts that you would get in an expensive restaurants and it was easy to make! My only advice is to make it the night before and let it do it's thing in the fridge. My husband and I couldn't wait to try it and after a few hours we did...it was good but when we had it the next day the texture is completly different. Enjoy!
By LSKarhan
Centerville, OH
on April 16, 2012
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This was the first time I had ever made anything like this and it was incredibly easy!! I made them for my mother, whose favorite flavors are lemon and white chocolate. They were delicious!! I could not believe how simple they were to make. I took the advice of the other posters and increased the temp to 325 and baked them about 50 min. They set up beautifully!! Excellent recipe.
By purplepeep002
on February 26, 2012
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So amazingly yummy! I hosted my first dinner party and served these. Everyone loved them! I have to admit that I am not a fan of white chocolate, so I used semi-sweet chocolate and instead of lemon zest, I used orange zest. It is now my favorite dessert and super easy to make. I made some whipped cream from scratch and instead bliss. I highly recommend this to chocolate lovers! Thank you Giada!
Read all 27 reviews