A wonderful delicate truffle custard to use as a first course or appetizer for your dinner party.
Check out Linda's
Appetizer Recipes
for more great appetizer ideas.
Don't
forget to check
out my
Truffle Dinner dinner menu
which includes this Truffle
Custard.
Truffle Custard
Recipe Type:
Appetizers,
Eggs,
Wine,
Truffles
Yields: 8 to 10 servings
Prep time: 10 min
Cook time: 20 min
Ingredients:
1
egg
2 egg yolks
1/8 teaspoon salt
1 cup cream, heated until very hot
1 teaspoon white
truffle oil
1 cup good-quality beef stock
1 to 2 tablespoons cabernet
wine/font>
>Black
truffle shavings*
Photo of Truffle Shaver
*NOTE: You always want to maximize the truffle flavor,
using the least amount of the ingredient as possible. So always slice into
paper-thin wedges or strips. Use a truffle shaver (similar to a cheese grater)
when shaving truffles.
Preparation:
Preheat oven to 325 degrees F. Adjust oven rack to center position. Lightly butter
eight small (1/4 cup) custard cups or ramekins and set them into a large baking dish.
In a large bowl, beat egg and egg yolks slightly; add salt and white truffle oil. Mix in hot
cream until blended. Pour egg mixture into prepared custard cups; place baking dish with custard cups into hot oven. Carefully pour warm water into the baking pan to come half-way up the sides of the custard cups. Baked 15 to
20 minutes or until a knife inserted near the center comes out clean. Remove from oven and immediately remove cups from water bath.
While the custard is baking, reduce the beef stock until it is syrupy. Add cabernet wine and stir to combine.
To serve, place warm custards on individual serving plates. Top with truffle shavings and 1 to 2 teaspoons warm beef/cabernet sauce.
May be served warm or at room temperature.
Makes 8 to 10 servings (depending on size of custard cups).
