white chocolate custard recipe

White Chocolate Custard Recipe

White chocolate with berry compote and hazelnut crumble

This is a white chocolate custard with berry compote, hazelnut crumble and spun sugar as a garnish.┬áThis creation is a visual symphony – a delicious combination of flavour, texture and colour. The best part about the dessert is it’s surprisingly easy to make. It just takes a bit of time to create the four layers but if you have a spare hour┬áthen this is your dessert. Your family and friends will love you for this one.

This recipe was inspired by Rose and Josh from MKR.

white chocolate custard recipe
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White Chocolate Custard Recipe

White chocolate with berry compote and hazelnut crumble.
Prep Time17 mins
Cook Time10 mins
Total Time30 mins
Course: Dessert
Keyword: chocolate, custard


  • 300 ml thickened cream
  • 100 ml milk
  • 1 vanilla bean split length ways
  • 200 g quality white chocolate chopped
  • 4 egg yolks
  • 125 g punnet raspberries
  • 1/4 cup caster sugar
  • 1 lime juiced
  • 1 cup plain flour
  • 1 Tbsp brown sugar
  • 80 g butter
  • 2 Tbsp caster sugar
  • 1/3 cup hazelnut meal
  • 1/2 cup caster sugar


  • To make custard, place cream, milk and vanilla seeds in a saucepan over medium heat and bring to a simmer.
  • Place chocolate in a separate heatproof bowl. Pour in half the hot cream mixture and stir until smooth.
  • Place egg yolks and sugar in a separate bowl and lightly beat. Gradually whisk in remaining hot cream mixture.
  • Pour chocolate mixture and egg yolk mixture into a clean saucepan. Stir over medium-low heat for 8-10 minutes or until mixture is thick enough to coat the back of the spoon.
  • Strain mixture into a jug and divide among serving glasses. Top with raspberries and lightly push into mixture. Refrigerate for 4 hours or until set.
  • To make berry compote, stir raspberries, caster sugar and lime in a saucepan over medium-low heat for 3-4 minutes or until berries have broken down. Transfer to a bowl and refrigerate for 1 hour until cold.
  • To make hazelnut crumb, preheat oven to 180C and line an oven tray with baking paper.
  • Sift combined flour and sugars into a food processor. Add butter and process until fine crumbs form. Combine hazelnut meal. Spread mixture onto a tray in a single layer.
  • Bake, tossing halfway, for 15 minutes or until crisp and golden. Cool completely.
  • To make spun sugar, place sugar in a small frying pan over low-medium heat. Allow sugar to melt, swirling pan gently to dissolve, do not stir, and cook for 3-4 minutes or until melted and golden brown. Remove from heat.
  • Place the back of two forks into the toffee, remove and hold them back-to-back for 20 seconds. Pull the forks apart over the baking tray and let the strands fall. Shape them into a ball.
  • Serve custards topped with compote, biscuit crumb and spun sugar.

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