White Chocolate Pudding

White Chocolate Pudding
Servings: 6 Prep 5 mins Chill 1 hr Cook 15 mins


  • 2 cups milk
  • 3/4 cup heavy cream
  • 1/4 cup sugar
  • 1/4 cup cornstarch
  • 2 eggs
  • 2 large egg yolks
  • 1/4 teaspoon salt
  • 6 ounces white chocolate, finely chopped
  • 2 teaspoons vanilla extract
  • 3 ounces semisweet chocolate, chopped
  • 1/2 teaspoon vegetable shortening
  • 12 cookies (such as Stella dOro Angel Wings) from 6.5-ounce package

Make It

1. 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. 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. Pour 1/2 cup into each of 6 dessert bowls; let cool 10 minutes. Cover with plastic wrap. Refrigerate 1 hour.

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.