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.
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.)