White chocolate custard

These white chocolate custard have conquered me in such a way that they are going to be the dessert on Christmas Eve. A easy, quick and full of flavor dessert.

And it is that, in addition, This Christmas dessert can be made in advance. So it is very practical to organize ourselves and enjoy family gatherings to the fullest.

For these custards, choose some cute glasses or not too big glasses so that they are not too stuffy. So you can enjoy homemade polvorones and nougats.

How to get different textures?

After the comments of María Luisa and Gemi Ta Gemi in Facebook saying that they had been runny, I thought it would be interesting to investigate textures. So I armed myself with patience and did several tests playing with the times.

The result has been very interesting and it has helped me to offer you different textures that you will find detailed in the elaboration process. So you only have to choose the one you like the most and schedule the appropriate time.

I want to take advantage and thank you for your comments because, as in the case of today, they help us to improve together. 😉

Do you want to know more about these white chocolate custard?

To make this recipe I have used the white chocolate to melt from Nestlé. It comes wrapped in brown or white brown paper and is easy to find in supermarket.

It is the one with which this recipe has been the best since, for my taste, it is not as sweet as other brands. It also convinced me because does not contain gluten and thus the recipe is suitable for celiacs or gluten intolerant.

In my house we like that Christmas desserts are not not too thick and not too big that's why it's important pick a few drinks o glasses that are not too large.

It is important to talk about custard point so they don't get too runny. It is clear that the type of milk influences, and a lot, so I recommend that you use a drink with body. I did not like the result with rice milk or skim milk.

Another thing to keep in mind is that all ingredients are at room temperature. And it is not worth that they have been out of the fridge for 5 minutes, no ... it is not worth it !. They have to be at least a couple of hours.

And to find the perfect texture, nothing like use the old spoon trick. When the time is up, insert a wooden spoon. When you remove it, it must be napada, that is, covered with a thick cream. Remember how the spoon looked when your mother made the custard. 😉

If you see that the white chocolate custard has been liquid and that the spoon is not covered, do not get overwhelmed, prolong the cooking for a few more minutes, at the same temperature and speed. If you want you can remove the cup to facilitate evaporation.

When decorating the white chocolate custard you can choose from several options. I have chosen to give it a crunchy touch with cookie crumbs. But you have many alternatives such as caramelised sesame or the typical wafers.

If what you are looking for is to contrast the flavors, I recommend that you put some red fruits such as raspberries or currants. Its slightly acid flavor is great for this sweet cream. And you will also bring a very nice touch of color.

If you want to give them a fun touch, use sprinkles or jimmies with Christmas motifs. There is a great variety of shapes and colors ranging from the classic colored noodles to the most original decorations.

And, of course, you can also use the classic ones chocolate balls and noodles that you will find in any supermarket and that will give your prostre a different touch.

More information - Chocolate cream and nougat / Nougat bavarois

Adapt this recipe to your Thermomix model