White Chocolate Pudding

This pudding is incredibly easy to make. And so delicious that I couldn’t even wait until dinner tonight to have some of the leftovers, but instead ate it at lunch. I’m sure I’ll be sorry later when I see Eric enjoying his and there is none left for me. I added just a touch of lemon zest for a lemon-white chocolate version. It was the perfect background flavor and didn’t overpower the velvety smooth white chocolate. Definitely not a low-fat dessert, but paired with a light dinner I think it’s perfect.

 

Originally I wanted to garnish the pudding with raspberries. The grocery store was sold out, so pistachios it was. Pistachios are one of my favorite nuts. Recently I had some pistachio gelato and ever since have been inspired to use pistachios in a dessert. While this isn’t a pistachio based dessert, they added a nice touch – both in flavor and in presentation.

Also? While Wal-mart is one of my least favorite places to shop, I did happen upon these cute little dessert dishes that were perfect for the pudding. At only two or so dollars a piece, you can’t really go wrong with that.

 

White Chocolate Pudding

White Chocolate Pudding

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time: 3 hours
Total Time: 3 hours 25 minutes

This pudding is incredibly easy to make. And so delicious that I couldn’t even wait until dinner tonight to have some of the leftovers, but instead ate it at lunch.

Ingredients

  • 2 tablespoons cornstarch
  • 2 /3 cup sugar
  • 1/8 teaspoon salt
  • 1/2 cup half and half
  • 1/2 cup heavy cream
  • 3 egg yolks
  • 6 ounces white chocolate, melted and cooled slightly
  • 2 cup whole milk
  • 1 tablespoon butter
  • 1/2 teaspoon vanilla extract
  • whipped cream
  • chopped pistachios
  • shaved white chocolate

Instructions

  1. Sift the cornstarch, sugar, and salt into a medium, heavy-bottomed saucepan. Slowly whisk in the half and half, heavy cream, followed by the yolks. Next, whisk in the milk and white chocolate.
  2. 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.
  3. 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.

Notes

adapted from Cook’s Illustrated Double-Chocolate Pudding

variation: for a Lemon-White Chocolate Pudding, add the zest of 1/2 a lemon at the time you add the white chocolate.

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Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 971Total Fat 16gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 6gCholesterol 135mgSodium 116mgCarbohydrates 208gFiber 0gSugar 205gProtein 5g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.