This decadent white chocolate custard was made as a filling for deputy food editor, Khanya Mzongwana's insanely good mashed potato doughnuts. Get creative and use it with some of your favourite desserts like malva pudding, trifle or jelly.
- For the white chocolate custard:
- 113 g white chocolate
- 1½ cups milk
- 2 t vanilla extract or vanilla bean paste
- 2 T bourbon, (optional)
- 2 T sugar,(optional)
- ½–2 t salt,(if you want a salty-sweet combination)
- 1 free-range egg
- 3 free-range egg yolks
- 2 T cornflour
- 1⁄3 cup whipping cream, whipped to stiff peaks (optional)
1. To make the white chocolate custard, place the white chocolate, milk, vanilla, bourbon, sugar and salt (if using) in a saucepan and heat over a medium heat. Stir to ensure that the chocolate and sugar melt.
2. In a separate bowl, whisk the eggs and cornflour until smooth and pale in colour.
3. When the milk starts to steam, slowly drizzle ¾ cup hot milk into the eggs, while whisking (tempering the eggs to prevent them from curdling). When the eggs are warm, pour back into the milk saucepan and stir to combine. Keep stirring or whisking to prevent the custard from sticking to the bottom of the saucepan or curdling.
4. Cook the custard (reduce the heat if necessary) until it thickens to a pudding-like consistency (when the first bubbles break the surface of the custard).
5. Pour the custard into a bowl and place a sheet of clingwrap directly on the surface to prevent a skin from forming. Cool to room temperature, then chill for a few hours.
6. When the custard is chilled, use as is, or fold the whipped cream through the custard until just mixed. Cover and chill until ready to use. Serve with mashed potato doughnuts.
Photographs: Myburgh Du Plessis
Production: Khanya Mzongwana
Food assistant: Emma Nkunzana