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Recipe adapted from Brad Farmerie, executive chef at Monday Room wine bar in New York. Photo
from The Associated Press, January 23, 2008.
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.
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What's Cooking America's Caviar Specials.
Truffle Custards with Crab and Caviar Recipe
Yields: Serves 12
Prep time: 30 min
Cook time: 10 minutes
1 egg yolk
1/2 teaspoon white
2/3 cup heavy
1/3 cup milk
1 tablespoon soy sauce
1/2 pound jumbo lump crabmeat
1 tablespoon finely chopped chives
2 teaspoons freshly-squeezed
Salt and coarsely-ground
black pepper, to taste
1/2 ounce hackleback (or other black)
Preheat the oven to 325 degrees F. Adjust oven rack to center position.
Arrange 12 shot glasses in a 9-by-9-inch baking pan. Bring a kettle of water to a low
simmer over low heat.
Meanwhile, in a medium bowl whisk together the eggs, egg yolk, and truffle oil; set aside.
In a small saucepan over medium heat, combine the cream, milk, and soy sauce. Bring just to a boil, stirring
constantly; remove from the heat and let cool 1 minute. Whisking constantly, slowly pour the hot cream mixture into the eggs. Immediately strain the mixture
through a mesh strainer into a large liquid measuring cup (or other container or pitcher with a pouring spout).
Carefully pour the strained mixture into the shot glasses, filling them about 3/4 full. Carefully pour
enough hot water from the kettle into the baking pan to reach halfway up the shot glasses. Cover the pan with foil and bake
approximately 9 to 10 minutes or until a knife inserted near the center comes out clean (the custards should be firm at the edges and just barely wobbly at the center).
If needed, cook another 1 to 2 minutes. Remove the pan from the oven. Remove from oven and immediately remove cups from
water bath. Let cool at room temperature until ready to serve.
While the custards cook and cool, prepare the crab. In a small bowl, gently mix the crab, chives, and lime juice.
Season with salt and pepper.
To serve, spoon a small amount of the prepared crab mixture over each custard, then top with a dollop of caviar.
Makes 12 shot glasses.