Compiled Recipe – White Chocolate Pots de Creme

White Chocolate Pots De Crème

* 2 2/3 cup white chocolate, chopped
* 8 large egg yolks
* ½ cup granulated sugar
* ½ tsp salt
* 2 ½ cups heavy cream
* 1 cup milk
* 2 tbsp cornstarch
* 1 tbsp vanilla extract
* 2 ripe mangoes
* 2 tbsp sugar
* 1 cup blueberry pie filling
* rock salt (to taste)

1) Place white chocolate in a large bowl. Place a strainer over it. Set aside.

2) In a heavy-bottomed pot, whisk together egg yolks, sugar, salt, cream, milk and cornstarch. Place over low heat, and heat while stirring constantly with a silicone spatula until just thickened, about 8 minutes (Don’t bring to a simmer to prevent eggs from cooking). Remove from heat.

3) Pour heated egg mixture over white chocolate. Let sit 1 minute. Stir until white chocolate has melted. Stir in vanilla extract. Use a ladle and funnel to pour into jars and set aside to cool completely. Cover and chill until ready to serve.

4) Make mango sauce: Remove flesh from mangoes and transfer to a blender. Add sugar and puree until smooth. Transfer to a saucepan. Place over medium heat and bring to a boil. Simmer mixture until slightly thickened. Remove from heat and cool completely. Spoon a teaspoon of mango and blueberry onto each pot de crème with more to serve on the side. Sprinkle a few granules of rock salt over each before serving. Serve more to taste.



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