Pot de creme or pot of custard. It’s kinda the perfect make ahead dessert for your next entertaining engagement.

This one is a white chocolate version, and it’s definitely on the sweeter side, as white chocolate desserts are apt. to be.

Ingredients:

1 cup heavy cream

3/4 cup milk

3/4 lb white chocolate

4 egg yolks

1 tsp vanilla paste

2 Tbsp granulated sugar

Directions:

Heat milk and cream over medium heat until just simmering.

Add in chocolate and vanilla paste. Whisk to blend.

Whisk together eggs and sugar. Temper by adding a large spoonful of the hot chocolate mixture to the egg mixture, one at a time. Whisking to combine after each spoonful.

Once egg mixture is warm, you can stop adding in chocolate mixture.

Pour tempered egg mixture into chocolate mixture. Whisking to combine.

Continue to whisk over medium heat until mixture has thickened and coats the back of a spoon.

Remove from heat and pour into individual cups or ramakins.

Refrigerate for at least 2 hours before serving.