Just a quick note, in case it helps anyone. My white chocolate custard completely seized up on me. I’m talking a big lump of white chocolate on the bottom of the bowl with a soupy mess of yellow butter (probably mixed with cocoa butter) on the top. The more I tried to whisk it back together, the worse it got. I even tried with an electric hand mixer. Nothing was going to bring that back together. I remembered something I’d seen Alton Brown say: a little bit of water causes chocolate to seize, but more water will smooth it back out again. I thought, “Hm. Eggs contain water, and they’re also an emulsifier. I’m supposed to be adding the eggs to this anyway. Worst that can happen is I waste the eggs, because the butter and white chocolate are already a total loss.” So, I slowly beat the eggs into my awful, disgusting mess with the electric hand mixer. Tada! Smooth and creamy!
eatsndrinks.ca 
So sorry for your loss. Egg whites contain water, egg yolks (which are full of fat), are the emulsifiers.
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Oh wait… I spoke too soon. Glad they smoothed out for you!!
🙂
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Way to save your custard! Woo-hoo!
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It was really such a mess that I was so sure it wouldn’t work that I didn’t take a picture of it. Now I wish I had, so I had proof. 😉
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Thank you for the heads up!
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anitsirk … that’s SO exactly that happened to me .. it was so horrified to see the white chocolate gob at the bottom of the bowl .. but I just went kamikaze and added the eggs and seriously, miraculous things so happen. it just smoothed itself out.
cheers for the explanation for my miracle.
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