Saturday, December 18, 2010
White Chocolate Custard (Brigadeirão Branco)
It is wonderful to go back to the place you grew up and be together again with loved ones. Being with family is truly the best place to be!
And of course there is no family reunion without a lot of food, at least when it comes to my family. From my first meal back in Brazil I bring you a dessert prepared by Odete who has been helping my family for over 20 years. Her food is delicious and her desserts, amazing!
The ingredients used for this White Chocolate Custard are simple and used in America quite a lot. However, for decoration she used something completely new to me which I have never seen in the U.S. (that doesn’t mean it isn’t available, if you know the equivalent American product please let me know where to find). Choc Bolinhas are sprinkles made of rice cereal balls covered with chocolate and vanilla. Yum so delicious and beautiful! But of course you can decorate with any other sprinkle of your choice or alternatively with a red berry sauce.
Brigadeirão Branco (White Chocolate Custard)
As with the recipes I observed my in-laws make in Morocco, measurement and especially oven temperature are estimated based on observation. In Brazil they don’t really use specific oven temperature. At best they will tell you low or high temperature!
200g white chocolate coarsely chopped
1 can condensed milk
1 can table cream (find more info about this product here)
You will also need:
Chocolate crunch sprinkles or any other of your choice for decorating or red berry sauce
Butter and sugar for greasing pan
Ring mold, fluted pan, cake pan or round glass bakeware for baking custard along with a roasting pan that can fit your flan pan inside for water bath.
Preheat oven to about 375°F. Heat water to fill the roasting pan enough to cover ring mold halfway. Set aside.
Butter and sugar ring mold (After buttering pan, put some sugar and shake the pan back and forth to completely cover with sugar). Set aside.
Place the white chocolate in a heatproof bowl over a saucepan of simmering water, making sure the bowl does not touch the water. Heat until the chocolate is just melted, stirring regularly.
Place eggs into a cup of a blender and mix for a couple of minutes. Add remaining ingredients and blend until combined.
Pour the mixture into mold. Cover mold with aluminum foil really tight to make sure that no water gets to the custard.
Place mold inside roasting pan and put in the oven. Pour the hot (not boiling) water into the roasting pan to reach halfway up the side of the custard mold.
Bake for about 1 hour or until custard is firm, a toothpick inserted in the custard should come out clean. Let it cool well then place a dessert plate on top of the custard and turn it. Decorate with sprinkles of your choice or red berry sauce and refrigerate until you are ready to serve.