How to treat white chocolate
I made a pudding yesterday w/egg yolks, milk, white chocolate. I pre melted the white chocolate. Scalded the milk mixture, added eggs to the latter. Combined w/the white chocolate & re-heated to thicken eggs. It tastes "off". Did I scorch it? It doesn't taste burnt, just not right. And it didn't set up--a little too fluid. Should I have used cornstarch + egg yolks?? Should I have heated the white chocolate differently? Thanks.