White Chocolate Pudding
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 858
- Total Fat
- 40
- Saturated Fat
- 21
- Carbohydrates
- 118
- Dietary Fiber
- 2
- Sugar
- 98
- Protein
- 11
- Cholesterol
- 173
- Sodium
- 468
- Total: 25 min
- Active: 25 min
Ingredients
Crumb Base:
24 chocolate sandwich cookies
4 tablespoons salted butter, melted
Pudding:
1 1/2 cups sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 cups whole milk
4 large egg yolks
2 vanilla beans, seeds scraped out (caviar)
8 ounces white chocolate, chopped finely
2 tablespoons salted butter
Grated semisweet chocolate, to decorate
Directions
- For the crumb base: Throw the cookies and melted butter into a food processor and pulverize. Spoon some into the bottom of the serving glasses and set aside.
- For the pudding: Combine the sugar, cornstarch and salt in a medium saucepan. Stir or whisk together. Pour in the milk and egg yolks and whisk together. Add the vanilla. Stir over medium heat until the mixture just barely comes to a boil and becomes thick, 6 to 8 minutes (maybe less, maybe more; just watch it!). The second it starts to bubble and thicken (note: it should be thick like pudding!), remove it from the heat. Add the white chocolate and butter and stir until everything is beautifully combined.
- Pour the pudding into the glasses on top of the crumb base. Serve warm or chill in the fridge for 2 hours. Decorate with grated semisweet chocolate.