{"id":441,"date":"2020-05-08T17:34:36","date_gmt":"2020-05-08T17:34:36","guid":{"rendered":"http:\/\/new.alumnae.mtholyoke.edu\/europe\/?p=441"},"modified":"2020-07-12T11:23:22","modified_gmt":"2020-07-12T11:23:22","slug":"white-chocolate-custard","status":"publish","type":"post","link":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/2020\/05\/08\/white-chocolate-custard\/","title":{"rendered":"White Chocolate (Raspberry) Custard"},"content":{"rendered":"<p>Name: Debra Marmor<br \/>\nClass Year: 1980<br \/>\nCountry of Residence: United Kingdom<\/p>\n<h5>Why is this recipe great? What\u2019s its backstory?&nbsp;<\/h5>\n<p>We have a friend who was widowed a few years ago. Since then, my husband and I have more or less adopted him, making sure to have him for dinner on a regular basis (and currently Skyping with him twice a week, as he hates being alone). The challenge is that he \u2018doesn\u2019t eat dessert\u2019 (my husband has a sweet tooth and I love making them) \u2013 unless it is white chocolate or raspberry. He also loves crab.<\/p>\n<p><!--more--><\/p>\n<p>Every time he comes over, I try to find a new way to include crab in canap\u00e9s or the starter, and white chocolate and\/ or raspberries in the dessert.<\/p>\n<p>I should also mention that I cannot make a regular custard, that staple of British desserts, to save my life. It either doesn\u2019t thicken or the eggs scramble. Unfortunately, my husband loves the stuff (me, not so much). You can get custard mix in powdered form at the supermarket, but because I can\u2019t make it from scratch, my husband can\u2019t have it. &#x1f60a;<\/p>\n<p>And then I stumbled on this recipe for a white chocolate custard. Add a splash of Chambord (black raspberry liqueur) et voila! It never fails to come out perfectly and tastes great in or on anything, or just by itself. It always goes down a treat with our friend (and my husband!).<\/p>\n<h5>White Chocolate (Raspberry) Custard<\/h5>\n<p><em>Makes 3 cups. 30 minutes + cooling\/ chilling<\/em><\/p>\n<p><span style=\"text-decoration: underline\">Ingredients:<\/span><\/p>\n<ul>\n<li>\u00bd cup sugar<\/li>\n<li>3 Tbsp corn starch\/ cornflour<\/li>\n<li>\u00bd tsp salt<\/li>\n<li>4 egg yolks<\/li>\n<li>2 \u00bd cups (ish) whole milk<\/li>\n<li>\u00bd cup\/ 115 g cold butter, cut into pieces<\/li>\n<li>1 tsp vanilla<\/li>\n<li>1 cup\/ 150g white chocolate chips<\/li>\n<li>3 Tbsp Chambord (raspberry liqueur)<\/li>\n<li style=\"list-style-type: none\">&nbsp;<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline\">Instructions:<\/span><\/p>\n<ol>\n<li>In a heavy, large saucepan, whisk together sugar, corn starch\/flour and salt<\/li>\n<li>Put on medium-high heat<\/li>\n<li>Immediately whisk in milk and egg yolks while burner is heating up<\/li>\n<li>Continue whisking while liquid is heating up, 10-15 minutes, keeping temperature at medium-high heat until custard is fully thickened<\/li>\n<li>Once it starts to thicken and bubble, turn off burner and take pan off the heat<\/li>\n<li>One by one, add the vanilla, white chocolate chips, cold butter pieces and Chambord while you continue to stir with your whisk<\/li>\n<li>Once the butter and white chocolate have melted, put it into a bowl and cover with plastic wrap making sure the wrap is touching the custard all over to prevent a skin from forming<\/li>\n<li>Chill until cooled (2-4 hours) or overnight<\/li>\n<li>Serve on anything (cakes, brownies, etc) or in anything (crepes, cupcakes, between cake layers, etc), or just on its own maybe topped with some fresh raspberries (your call whether it is primarily custard with some berries, or berries with some custard).<\/li>\n<\/ol>\n<p><img decoding=\"async\" class=\"aligncenter size-full wp-image-442\" src=\"http:\/\/new.alumnae.mtholyoke.edu\/europe\/files\/2020\/05\/White-Chocolate-Custard.jpg\" alt=\"White Chocolate Custard\" width=\"332\" height=\"276\" srcset=\"https:\/\/new.alumnae.mtholyoke.edu\/europe\/files\/2020\/05\/White-Chocolate-Custard.jpg 332w, https:\/\/new.alumnae.mtholyoke.edu\/europe\/files\/2020\/05\/White-Chocolate-Custard-300x249.jpg 300w, https:\/\/new.alumnae.mtholyoke.edu\/europe\/files\/2020\/05\/White-Chocolate-Custard-31x27.jpg 31w\" sizes=\"(max-width: 332px) 100vw, 332px\" \/><\/p>\n<p><span style=\"text-decoration: underline\">Source:<\/span><\/p>\n<p>Adapted from Gloria\u2019s recipe on <a href=\"https:\/\/simplygloria.com\/\">SimplyGloria.com<\/a><\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Name: Debra Marmor Class Year: 1980 Country of Residence: United Kingdom Why is this recipe great? What\u2019s its backstory?&nbsp; We have a friend who was widowed a few years ago. &hellip; <a href=\"https:\/\/new.alumnae.mtholyoke.edu\/europe\/2020\/05\/08\/white-chocolate-custard\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">White Chocolate (Raspberry) Custard<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":243,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"ngg_post_thumbnail":0,"footnotes":""},"categories":[33046],"tags":[33256,4323,33136,4296,33137,33138],"class_list":["post-441","post","type-post","status-publish","format-standard","hentry","category-home-cooking","tag-baking-dessert","tag-chocolate","tag-custard","tag-dessert","tag-raspberries","tag-white-chocolate"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/posts\/441","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/users\/243"}],"replies":[{"embeddable":true,"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/comments?post=441"}],"version-history":[{"count":0,"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/posts\/441\/revisions"}],"wp:attachment":[{"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/media?parent=441"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/categories?post=441"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/tags?post=441"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}