A white chocolate and caramel cream (no eggs)
4 servings,
Ingredients :
- 40 cl milk
- 15 cl cream
- 100 gr white chocolate
- 25 gr corn starch
- 40 gr sugar
- 30 gr butter
Mince the white chocolate finely and reserve it in a large bowl.
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| I chopped it but of course you can use any other method to melt the chocolate |
Dissolve the starch on a bit of the milk. Reserve.
In a sauce pan, heat up the sugar with a bit of water until it caramelize.
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| sugar is caramelizing |
Then, out of the heat add the butter, stir until homogeneous.
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| caramel and butter |
Then, back over the heat, pour the milk on the caramel. At first the caramel crystallizes but it will melt with the heat. So heat up slowly until the caramel is completely dissolved.
Then, add immediately the milk/starch mixture and cook gently until it thickens (stirring all the time). You can adjust the amount of corn starch according to the final texture you prefer, more or less runny.
Pour this mixture right away over the chopped chocolate, stir until homogeneous. Add the cream, mix again.
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| stir until the chocolate is completely melted then add the cream |
Pour it into containers and cover them with plastic film directly on the surface and refrigerate at least 2 hours.
This recipe also works with dark chocolate (Actually, I first tried it with dark chocolate). However, add a bit more sugar, 60 gr instead of 40 gr because here the white chocolate is sweeter than the dark one. I also added 2 tsp cocoa powder (unsweetened), it enhances the chocolate flavor.
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