White Chocolate Custard Food

WHITE CHOCOLATE TRIFLE

Steps:

• To make the custard, put the milk, cream and caster sugar in a saucepan and bring to the boil. Meanwhile, set a glass bowl over a pan of gently simmering water. Snap the white chocolate into the bowl and leave to melt. Put the egg yolks in a separate bowl.
• Once the cream mixture is up to the boil, pour into the bowl with the yolks, whisking continually. Return the mixture to the pan and cook over a gentle heat, whisking until the mixture reaches 85C on a digital thermometer, or the custard has thickened enough to coat the back of a spoon and you can draw a line through it with your fingertip. Pour the custard through a sieve into the melted chocolate and quickly whisk to combine. Pour the white custard into a bowl, cover with cling film and chill in the fridge overnight.
• The next day, crumble the cake into the bottom of a trifle bowl or individual glasses and pour over the rum and half the passion fruit pulp. Leave to soak for 10 mins, then spoon over the white chocolate custard. Put in the fridge while you whisk the cream.
• Whisk the cream, vanilla, sugar and lime zest to soft peaks, then spoon into a piping bag with a star nozzle. Pipe on top of the custard, then top with the remaining passion fruit, coconut and a grating of white chocolate. Chill until needed. Can be made a day ahead and decorated just before serving.

DARK CHOCOLATE WAFFLES WITH WHITE CHOCOLATE CUSTARD SAUCE AND CHOCOLATE-ESPRESSO WHIPPED CREAM

Steps:

• For the white chocolate custard sauce: Combine the half-and-half and vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer. Remove from the heat and let cool slightly.
• Whisk together the egg yolks and granulated sugar in a medium bowl until pale yellow. Slowly whisk in some of the warm half-and-half mixture until smooth. Pour the mixture back into the saucepan and cook over medium heat, stirring with a wooden spoon, until it thickens slightly and coats the back of the spoon. Do not boil. Remove from the heat, add the white chocolate and whisk until smooth. Strain into a bowl, cover, and chill until cold.
• For the chocolate-espresso whipped cream: Combine the cream, cocoa nibs and espresso beans in a small saucepan and bring to simmer. Immediately remove from the heat and refrigerate until cold. Strain the cream into a chilled bowl, add the cocoa powder, confectioners' sugar and vanilla and whip to soft peaks.
• For the dark chocolate waffles: Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Whisk together the egg yolks and brown sugar until smooth. Add the buttermilk, oil and vanilla and whisk until combined. Add the wet mixture to the dry mixture and mix until just combined. Fold in the butter and chocolate.
• Whip the egg whites in a medium bowl until soft peaks form. Fold the whites into the batter.
• Heat a waffle iron according to the manufacturer's instructions. Brush the grates with butter and ladle 1/4 cup of batter in each grate, close, and cook until crisp and browned and steam stops coming from the waffle iron, 4 to 5 minutes. Repeat with the remaining batter. Serve with the custard sauce, whipped cream, some strawberries and a dusting of confectioners' sugar.

WHITE CHOCOLATE CUSTARD

Steps:

• Place chocolate in a medium heatproof bowl and set aside.
• Combine milk and cream in a medium saucepan and stir.
• over a medium heat until hot but do not allow the mixture to boil.
• Whisk egg yolks, cornflour and sugar in a medium bowl until the mixture is smooth and thick and whisk hot milk mixture, into egg yolk mixture.
• Return mixture to saucepan and whisk constantly, over a low heat for about four minutes, or until custard thickens.
• Pour custard over the chopped chocolate and stir until chocolate is melted.
• Custard can be seved warm or cold.

AMAZING WHITE CHOCOLATE-COCONUT CUSTARD PIE

Steps:

• Heat oven to 350°F.
• Blend all ingredients except coconut in blender until smooth.
• Pour into 9-inch pie plate; sprinkle with coconut.
• Bake 45 min. or until center is set and top is golden brown.

WHITE CHOCOLATE CUSTARD & CRANBERRY TRIFLE

Steps:

• Prepare white chocolate custard recipe: In a large heavy saucepan, stir sugar, cornstarch and salt with a wire whisk until mixed together. Gradually stir in milk until smooth.
• Cook over medium heat, stirring constantly, until mixture thickens and boils; reduce heat and cook for 1 minute. Remove saucepan from heat.
• Gradually stir about half of the hot milk mixture into egg yolks. Slowly pour egg mixture back into milk mixture, stirring rapidly to prevent lumping. Cook, stirring constantly, until custard just begins to bubble. Remove from heat.
• Stir in chocolate and vanilla until melted and smooth. To keep a skin from forming over the top, press plastic wrap directly onto the top of the hot custard. Cool to room temperature without stirring, then in refrigerator about 1 hour.
• Prepare dessert as follows: Cut pound cake into small cubes.
• In small bowl, with fork, stir together cranberry-raspberry sauce and liquor until smooth.
• In a 3-quart clear glass bowl, place about half of the cake chunks.
• Remove 2 tbsp cranberry-raspberry sauce; cover and set aside. Spoon about half of the remaining sauce mixture over cake, and top with about half of the white chocolate custard.
• Repeat layers with remaining cake, sauce mixture, and custard. Cover and refrigerate at least 4 hours.
• To serve, in small bowl, whip heavy cream, confectioner's sugar and vanilla just until stiff peaks form. Reserve about 1 cup whipped cream; spread remaining cream over trifle.
• Spoon reserved cranberry sauce mixture into small decorating tube (or a small plastic bag with a small slit in corner) and pipe in a desired design on top of whipped cream. Draw a sharp knife tip across lines to feather the design.
• Spoon reserved whipped cream into decorating bag with a star tip and pipe around edges of trifle. Garnish with nuts.

WHITE CHOCOLATE CUSTARD

Steps:

• In a small saucepan combine the custard powder with a little of the milk to form a smooth paste. Add remaining milk.
• Stir over a medium heat until the custard begins to thicken, reduce the heat and simmer for 1 minute stirring continually.
• Remove from the heat and stir in the white chocolate until all the pieces have melted.
• Serve with Danish pastries, puddings or pies.
• Notes: Replace the white chocolate for milk chocolate or dark chocolate!

CUSTARD & WHITE CHOCOLATE BISCUITS

Steps:

• Heat oven to 180C/160C fan/gas 4. Line 2-3 baking sheets with baking parchment. Put the butter and sugar in a food processor and whizz until light and fluffy. Add the egg and vanilla, and mix well. Sift together the flour and custard powder, then tip into the bowl and pulse to mix into a dough. Scrape out the food processor and work the chocolate in by hand.
• Roll the dough into balls a little smaller than a walnut, then place on the baking sheets, a little apart to allow for spreading. Press each biscuit down lightly with your fingers.
• Bake for 12-15 mins until lightly golden. Remove and cool on a wire rack.