I was going to make white chocolate tapioca pudding, but it turned out that my tapioca was stale, so it didn’t thicken. After noting that the result was basically white chocolate eggnog, I decided to actually try making vanilla white chocolate eggnog. Here’s the result!
- 4 cups half and half
- 1 teaspoon vanilla extract
- 6 egg yolks
- 2/3 cup sugar*
- 2 (3.5 ounce) bars Green & Black’s Vanilla White Chocolate**, finely chopped
- Optional: alcohol of your choice
*If you prefer your sweets a little less on the sweet side, reduce the sugar to 1/2 cup.
**I almost never recommend specific brands, but I’ll make an exception for white chocolate. G&B’s is far less “chalky” than other brands, and is rich and smooth with cocoa butter.
Pour the half-and-half into a large saucepan, add the vanilla, and set over medium heat until scalding hot (but not boiling).
Meanwhile, whisk the egg yolks and sugar in a bowl until thick and pale, 2-3 minutes.
Once the milk is hot, gradually drizzle half of it into the eggs while whisking vigorously. A ladle works well for this purpose. Pour back into the saucepan. Add the finely chopped white chocolate. Stir constantly over medium to low heat (do NOT boil–turn down the heat if necessary) for six minutes; the white chocolate should be thoroughly melted in. Pour into a container. Cool to room temperature, and then refrigerate until cold.
Strain into a pitcher before serving–there’s so much cocoa butter in the white chocolate that some of it will have separated and solidified, so you need to remove that. If you want alcoholic eggnog, add alcohol to taste and stir.