To make a white-chocolate custard I have been melting chopped white chocolate (from a Ghirardelli bar) in a double boiler, then stirring a portion of a heated cornstarch-thickened milk custard base into it and then scraping this mixture back into the pot of heated custard base (hope that's clear). Do I have to use this many steps to avoid either scorching or seizing the white chocolate? can I just stir the chopped chocolate directly into the heated and thickened milk-cornstarch base without all the back-and-forth? Can I just dump scalded milk over it to melt it prior to thickening the whole with cornstarch? thanks.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.