April 7, 2015
WHITE CHOCOLATE RUM PUDDING WITH FROZEN BERRIES
This is my all time favorite heirloom plate which belonged to Grandmother Estelle.
This beautiful plate dates back to the 17th century.
I use it every Easter for the dessert presentation.
Some Easter's, I use this plate for the Lamb Cake.
This year the theme is white chocolate!
I know one thing my family loves is pudding desserts.
When the egg hunt is over and the ham has been stored away for sandwiches,
invite everyone back around the dining table
for coffee and this divine white chocolate pudding, which has been flavored
with a touch of rum and topped with frozen berries!
WHITE CHOCOLATE RUM PUDDING
1/2 cup sugar
3 T. cornstarch
1/8 t. salt
2 cups half and half
2 cups milk
6 egg yolks, lightly beaten
3/4 cup white chocolate chips
1 t. rum extract
In a medium-sized 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. Serve warm in parfait glasses and top with semi-frozen fresh blackberries.