- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 2 cups heavy whipping cream
- 2 cups milk
- 6 egg yolks, lightly beaten
- 3/4 cup vanilla or white chips
- 1 teaspoon orange or rum extract
- In a heavy saucepan, combine sugar, cornstarch and salt. Gradually add cream and milk. Bring to a boil over medium-high heat, stirring constantly. Reduce heat; cook and stir with a wire whisk 2-3 minutes more or until thickened.
- Remove from the heat. Stir 1-1/2 cups hot mixture into egg yolks; return to saucepan. Stirring constantly, bring to a gentle boil; cook and stir 2 minutes more. Remove from the heat; stir in chips until melted. Stir in extract. Yield: 8 servings.
Originally published as White Chocolate Pudding in Country Woman Christmas Annual 2001, p25
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