4 servings
David Lebovitz, the author of this recipe, that you can find in his The Great Book of Chocolate, says: "I serve these custard slightly warm, which softens the raspberries and releases their subtle, sweet perfume. Savor these with tiny, delicate silver spoons; something as dreamy and elegant as these quivering custards with their creamy-smooth white chocolate demands to be relished in small, measured doses."
1½ cups [375 ml] half-and-half
4 ounces [115 grams] white chocolate, finely chopped
¼ cup [50 grams] sugar
4 large egg yolks
2 teaspoons kirsch
1½ cups [200 grams] fresh raspberries
In a small saucepan, warm the half-and-half with the white chocolate and sugar over low heat. Stir gently until the white chocolate is melted, then remove from the heat.
In a separate bowl, whisk the egg yolks. Gradually add the warm half-and-half mixture to them, stirring gently with the whisk. Add the kirsch.
Preheat oven to 350°F (175°C).
Set four 4-ounce (125-ml) ramekins or 6-ounce (150-ml) custard cups in a baking pan with high sides. Add warm water to the larger pan, so that the water reaches halfway up the outside of the custard cups, creating a water bath. Cover the pan with foil and bake for about 40 minutes, or until the custards appear to be slightly jiggly when nudged.
Remove the custards from the water bath and cool on a wire rack.
Serve slightly warm, or at room temperature, topped with the fresh raspberries.
Variation: Replace the kirsch with 2 teaspoons Chartreuse liqueur added to the custard mix before baking.
Photo © Christopher Hirsheimer
