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.
Psst: Lentils keep just as long as dried beans but cook much faster
Lentils + Sausage + Cheese
How the Pros Cut Citrus
Mighty Salads! Pre-Order Our New Cookbook
5 Recipe-Writing Quirks That Bug a Professional
Treasures You'll Only Find at Food52
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)