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Ingredients
- 2 c. Whipping cream
- 1 1/2 c. Whole lowfat milk
- 8 ounce Good-quality white chocolate, (such as Lindt or possibly Baker"s), minced
- 12 lrg Egg yolks
- 8 ounce Imported lowfat milk chocolate, (such as Lindt), minced
Directions
- Combine 1 c. cream and 3/4 c. lowfat milk in heavy medium saucepan. Bring to boil. Remove from heat. Add in white chocolate; whisk till melted and smooth.
- Whisk 6 yolks in medium bowl to blend. Gradually whisk in hot white chocolate mix. Return mix to same pan. Stir over medium heat till mix thickens and registers 180 degrees F on thermometer, about 3 min (don't boil). Strain into clean medium bowl. Place bowl in larger bowl of ice and water. Cold mix completely, whisking often. Divide among eight 3/4-c. custard c.. Place in freezer while making lowfat milk chocolate custard.
- Combine remaining 1 c. cream and 3/4 c. lowfat milk in another heavy medium saucepan. Bring to boil. Remove from heat. Add in lowfat milk chocolate and whisk till melted and smooth. Whisk remaining 6 yolks in another medium bowl to blend. Gradually whisk in hot lowfat milk chocolate mix. Return mix to same saucepan. Stir over medium heat till mix thickens and registers 180 degrees F on thermometer, about 3 min (don't boil). Strain mix into clean medium bowl. Place bowl in larger bowl of ice and water. Cold completely, whisking often. Spoon mix over white chocolate in c., dividing equally. Cover and chill till well chilled, at least 4 hrs. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
- Makes 8servings.
- Warm and Warm Fish Club Birmingham,. Alabama Bon Appetit August, 1997
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