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
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
- 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.
- 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.
- 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 1Amount 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.
Capturing Joy with Kristen Duke
Sunday 7th of October 2012
This recipe looks so delicious! I shared this on my 37 Delicious White Chocolate Recipes Round up here: http://kristendukephotography.com/37-delicious-white-chocolate-recipes/#comments
Kristen
Kevin
Saturday 30th of May 2009
Nice photo! I have been wanting to try making a white chocolate pudding.
Amanda
Wednesday 29th of April 2009
wow that looks amazing!
Amy
Tuesday 31st of March 2009
Oh, how I love this picture and I so want to try this recipe! YUM!
Corina - Down to Earth Mama
Tuesday 31st of March 2009
Yum. Thanks so much for sharing. I am going to have to make this. SOON.