White Chocolate Pudding Recipe

This creamy White Chocolate Pudding Recipe is made from scratch with simple ingredients like whole milk, high-quality white chocolate, rich egg yolks, and a little cornstarch to make it perfectly thick. The result is a luscious and velvety pudding with a delicate, sweet white chocolate flavor that’s far superior to any store-bought mix. It’s a simple yet elegant dessert. This recipe is perfect for a comforting weeknight treat or can be dressed up for a dinner party, making about 4 individual servings. It’s a wonderful dessert to enjoy any time of year.

White Chocolate Pudding Recipe Ingredients

• 2 1/4 cups whole milk, divided
• 1/2 cup granulated sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 3 large egg yolks
• 4 ounces good-quality white chocolate, finely chopped
• 2 tablespoons unsalted butter, cut into small pieces
• 1 teaspoon vanilla extract

How To Make White Chocolate Pudding Recipe

1. Prepare the chocolate base: Place the finely chopped white chocolate and the pieces of butter into a medium heatproof bowl. Place a fine-mesh sieve over the top of the bowl and set it aside.
2. Combine initial ingredients: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt until there are no lumps.
3. Warm the milk: Gradually whisk in 2 cups of the whole milk. Cook over medium heat, whisking occasionally, until the mixture is warm and steaming, but not boiling.
4. Temper the eggs: In a separate small bowl, whisk the egg yolks with the remaining 1/4 cup of milk. While whisking constantly, slowly pour about half a cup of the hot milk mixture from the saucepan into the egg yolk mixture. This important step, called tempering, prevents the eggs from scrambling.
5. Cook the pudding: Pour the tempered egg yolk mixture back into the saucepan. Cook over medium heat, whisking constantly and scraping the bottom and corners of the pan, until the pudding thickens and comes to a full boil. Boil for 1 minute.
6. Finish the pudding: Immediately remove the pan from the heat and pour the hot pudding through the fine-mesh sieve into the bowl with the white chocolate and butter. Let it sit for 1-2 minutes to melt, then whisk until completely smooth and combined.
7. Add vanilla and chill: Stir in the vanilla extract. Pour the pudding into four individual serving dishes or ramekins. Press a piece of plastic wrap directly onto the surface of each pudding to prevent a skin from forming.
8. Refrigerate until set: Chill the pudding in the refrigerator for at least 4 hours, or until it is completely cold and firm.

Recipe Tips

• Temper the Egg Yolks: Do not skip this step. Pouring hot milk directly onto cold egg yolks will cook them instantly, leaving you with sweet scrambled eggs. Slowly whisking a little hot liquid into the yolks first gently raises their temperature so they can be incorporated smoothly into the pudding.
• Whisk Constantly: While the pudding is cooking on the stove, you must whisk it constantly. This prevents the mixture from scorching on the bottom of the pan and ensures a perfectly smooth, lump-free texture.
• Use Good Quality White Chocolate: The final flavor of your pudding depends heavily on the chocolate you use. Choose a high-quality white chocolate bar that lists cocoa butter as a primary ingredient, and chop it finely so it melts smoothly and quickly.
• Press Plastic Wrap on the Surface: To prevent a rubbery “skin” from forming on top of your pudding as it cools, press a piece of plastic wrap directly onto the surface before it goes into the refrigerator. This blocks air from hitting the surface and keeps the pudding creamy from top to bottom.

What To Serve White Chocolate Pudding

This creamy pudding is delicious on its own, but toppings can make it even more special. Serve it with fresh berries like raspberries or strawberries for a pop of color and a touch of tartness to balance the sweetness. A sprinkle of white chocolate shavings, a dollop of fresh whipped cream, or a few crunchy shortbread cookies for dipping are also excellent choices.

How To Store White Chocolate Pudding Leftovers

Refrigerate: Store leftover pudding in the refrigerator with plastic wrap pressed directly against the surface for up to 3 days. This makes it an excellent make-ahead dessert for dinner parties or special occasions. Freeze: Freezing is not recommended for this type of pudding. A cornstarch-thickened custard can separate and develop a spongy or watery texture after it has been frozen and thawed.

White Chocolate Pudding Recipe Nutrition Facts

• Serving size: 1 serving (1/4th of the recipe)
• Calories: 460 kcal
• Total Fat: 26g
• Saturated Fat: 15g
• Cholesterol: 170mg
• Sodium: 210mg
• Total Carbohydrate: 49g
• Dietary Fiber: 0g
• Sugars: 42g
• Protein: 8g

Frequently Asked Questions

• My pudding is lumpy. What did I do wrong? Lumps are usually caused by bits of scrambled egg or cornstarch that wasn’t fully dissolved. Carefully tempering the eggs and whisking constantly while the pudding cooks are the best ways to prevent this. Straining the pudding through a fine-mesh sieve at the end is your final defense to ensure a perfectly smooth result.
• Can I use low-fat milk instead of whole milk? For the richest, creamiest texture, whole milk is highly recommended. Using a lower-fat milk like 2% or skim will result in a pudding that is thinner and less decadent.
• Why didn’t my pudding thicken properly? If your pudding is thin, it likely wasn’t cooked long enough or didn’t come to a full boil. Cornstarch needs to reach a boiling temperature to activate its maximum thickening power. Make sure you cook the pudding, while whisking, until it is visibly thick and bubbling.

Try More Recipes:

• White Chocolate Raspberry Cheesecake Recipe
• White Chocolate Shortbread Cookies Recipe
• Yellow Cake with Chocolate Buttercream Frosting Recipe