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Forever young white chocolate custard

perfumed with lemongrass and mixed with falling-in-love sweet wine lychees

 

Ingredients

1 (20-ounce) can lychees, drained

1/2 cup sweet dessert wine (e.g., Muscat)

1 1/4 cups milk

1/2 cup sugar

1 stem lemon grass, lightly crushed

1 teaspoon vanilla extract

3 ounces white chocolate, chopped, plus 1 bar

(4 ounces) for shaving

1 tablespoon cornstarch

2 large eggs

 

white chocolate custard

 

Instructions

  1. Soak the lychees in the wine for 1 hour. Drain the fruit, reserving 1 tablespoon the wine for the custard.
  1. In a heavy-bottomed saucepan, bring the reserved wine and the milk to a boil. Add 1/4 cup sugar, the lemongrass, and vanilla. Remove from the heat, cover, and let the flavors infuse for 10 minutes.
  1. Remove the lemongrass from the milk mixture and discard. Bring the milk back to a simmer and whisk in the chopped white chocolate until the mixture is smooth. Remove from the heat.
  1. Sift the cornstarch into a bowl. Add the eggs and remaining 1/4 cup sugar and whisk until the mixture is lump-free.
  1. Whisking the eggs constantly, slowly drizzle the warm milk mixture into the eggs. Keep adding slowly, whisking continuously until all the milk has been added. Continuely stirring, pour the mixture back into the pot and then whisk over a low flame until the cream thickens to an almost pudding-like consistency, about 5 minutes. Do not overcook, as the pudding will thicken as it chills. Let cool at room temperature.
  1. Gently fold the lychees into the cooled custard. Pour into individual serving bowls and cover with plastic wrap. Chill in the refrigerator for several hours or overnight. Top with white chocolate shavings before serving.

 

Quantity: 6 servings

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