I have never understood people who don’t like chocolate.  You just can’t trust people like that.  

In my opinion, chocolate is always appealing.  Dark, bittersweet, milk, and white.  Anyway you serve it that’s the way I’ll eat it.

Though I do appreciate the lighter side of the chocolate spectrum, I haven’t paid much attention to white chocolate.  I’m making up for that right now.  

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​White chocolate meets pudding.  Raspberries crash the party and whipped cream makes an appearance.  Just a jar full of happiness...

Puddings are the perfect last minute dessert.  Eggs, sugar, milk and starch and you’re five minutes away from decadence.

​When dreaming up this recipe I had pictured the pudding being a creamy shade of white, but my organic eggs had other ideas. 

​Fresh eggs are, by nature, much deeper in color and will turn any white batter into a perfect shade of gold.  Depending on the freshness of your eggs, your pudding may turn out lighter or darker than mine.  No worries though, yellow pudding tastes just as magical as white. 

​I made this for you.  Enjoy!  

Sincerely,

  Pedantic Foodie

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White Chocolate Pudding

adapted from Tyler Florence / serves 4 

pudding

• 2 cups whole milk (divided use)
• 1/3 cup granulated sugar 
• 3 large egg yolks
• 4 teaspoons cornstarch 
• 1/4 teaspoon kosher salt
• 1 1/2 cups white chocolate baking chips 
• 2 teaspoons vanilla extract 

topping

• mint chiffonade
• whipped cream
• raspberries 

Combine 1 1/2 cups milk and sugar in a medium saucepan.  Over medium-high heat bring to a simmer.  Remove from heat.  

In a small bowl whisk remaining 1/2 cup milk, cornstarch, salt, and egg yolks.  While continuing to whisk slowly ladle in about half of the hot milk mixture.  

Add tempered custard to the saucepan and place over medium-high heat whisking constantly until mixture comes to a rolling boil.  Boil for 2-3 minutes, until custard is thick and remove from heat.  Add white chocolate chips and vanilla extract to pudding.  Stir constantly until all the chocolate has melted.      

Pour the pudding into jars and refrigerate for 2 hours or until set.  Garnish with whipped cream, mint and berries.  Enjoy!