2 egg yolks ¼ cup granulated sugar 4 teaspoon cornstarch 1 ½ cup milk 4 ounce white baking chocolate (with cocoa butter), chopped 1 tablespoon butter 1 teaspoon vanilla
To Bake Ahead:
Prepare the meringues and pudding the day before you want to serve the dessert. Store meringues in the unheated oven and chill pudding for up to 24 hours. Just before serving, assemble as directed.
