2 cups whipping cream
1 1/2 cups whole milk
8 ounces good-quality* white chocolate chopped
12 large egg yolks
8 ounces good-quality* milk chocolate chopped
Combine 1 cup cream and 3/4 cup milk in heavy medium saucepan. Bring to boil. Remove from heat. Add white chocolate; whisk until melted and smooth. Whisk 6 yolks in medium bowl to blend. Gradually whisk in warm white
chocolate mixture. Return mixture to same pan. Stir over medium heat until mixture thickens and registers 180 degrees F on thermometer, about 3 minutes (do not boil). Strain into clean medium bowl. Place bowl in larger bowl of ice and water. Cool mixture completely, whisking often. Divide among eight 3/4-cup custard cups. Place in freezer while making milk chocolate custard.
Combine remaining 1 cup cream and 3/4 cup milk in another heavy medium saucepan. Bring to boil. Remove from heat. Add milk chocolate and whisk until melted and smooth. Whisk remaining 6 yolks in another medium bowl to blend. Gradually whisk in warm milk chocolate mixture. Return mixture to same saucepan. Stir over medium heat until mixture thickens and registers 180 degrees F on thermometer, about 3 minutes (do not boil). Strain mixture into clean medium bowl. Place bowl in larger bowl of ice and water. Cool completely, whisking often. Spoon mixture over white chocolate in cups, dividing equally. Cover and refrigerate until well chilled, at least 4 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
We recommend Scharffen Berger chocolate.
Source: Hot and Hot Fish Club Birmingham,. Alabama Bon Appetit August, 1997 Posted to Bakery-Shoppe Digest by "Kathy Keller" on Feb 04, 1998 and found at Chef2Chef.com (that lived in the house that Jack built)
Posted: 7/6/2009 3:35:04 PM