White Chocolate Pudding

Makes 6
Prep 5 m
Chill 60 m
Cook 15 m



  1. 1 of 4 In medium-size saucepan, stir together milk, cream, sugar and cornstarch. Bring to boiling; boil gently, stirring, 2 minutes, until thick. Remove from heat.
  2. 2 of 4 In small bowl, whisk eggs, yolks and salt. Stir in a little hot-milk mixture. Stir egg mixture into saucepan; cook over medium-low heat, stirring constantly with wooden spoon, until thickened and instant-read thermometer registers 170 degrees F, about 15 minutes. Remove from heat. Add white chocolate and vanilla; stir to melt chocolate. Strain into measuring cup.
  3. 3 of 4 Pour 1/2 cup into each of 6 dessert bowls; let cool 10 minutes. Cover with plastic wrap. Refrigerate 1 hour.
  4. 4 of 4 Meanwhile, melt semisweet chocolate and shortening in glass bowl in microwave on 100 per cent power 1 minute; stir until smooth. Dip half of each cookie in chocolate; set on waxed paper to dry. Serve pudding topped with cookies. Makes 6 servings.
Nutrition Information for White Chocolate Pudding
Servings Per Recipe: 6
Per Serving:
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Printed from FamilyCircle.com 08/21/2019