White Chocolate Cream

Name: White Chocolate Cream
Yield: Makes about 1½ cups.
Ingredients: 2 tbsp. cornstarch or arrowroot; 3 large egg yolks; ⅓ cup granulated sugar; 2 tbsp. unsalted butter, softened to room temperature; 2 oz. white chocolate, coarsely chopped; 1 cup milk, whole; 1 vanilla bean, split in half lengthwise

Preparation info

Makes about
1½ cups

Difficulty
Easy

Appears in

Brownies To Die For!

By Bev Shaffer

Published 2006

About

My favorite way to serve this is layered in my Brownie Shortcakes, instead of ice cream, and topped with the freshest, sweetest seasonal berries.

Ingredients

Cream Base

1 cup milk, whole
1 vanilla bean, split in half lengthwise
3 large egg yolks<

Sauce
Gluten-free
Vegetarian

Method

For the Cream Base

In a medium saucepan, bring the milk and vanilla bean to a boil. Remove from heat; cover and allow to steep for 15 minutes.

In a medium bowl with an electric mixer, beat together egg yolks and sugar on medium-high speed until light and lemon colored. On low speed, blend in cornstarch/arrowroot.

Whisk about 1 cup warm milk