White Chocolate Shaved Over Chilled Cinnamon Custard
Equipment
- 1 Medium saucepan
- 1 Whisk
- 1 Mixing bowl
- 1 Fine mesh sieve
- 1 Rubber spatula
- 4 ramekin
- 1 vegetable peeler
Ingredients
- 2 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 ounce white chocolate for shaving
Instructions
- In a medium saucepan, combine the milk, cream, and cinnamon, then heat over medium heat until just simmering.
- In a mixing bowl, whisk together the sugar and egg yolks until pale and slightly thickened.
- Gradually add the hot milk mixture to the egg yolk mixture while whisking constantly.
- Pour the mixture back into the saucepan and cook over low heat, stirring continuously, until the custard thickens and coats the back of a spoon.
- Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
- Stir in the vanilla extract, then divide the custard evenly among the ramekins.
- Allow the custards to cool at room temperature, then cover and refrigerate for at least 2 hours to set.
- Before serving, use a vegetable peeler to shave white chocolate over the top of each custard.
Notes
Ensure the custard is stirred constantly while cooking to prevent it from curdling, and always strain it to achieve a smooth texture. Shaving the white chocolate directly over the cold custard enhances the flavor and adds a delightful texture contrast.
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