This is another great make ahead appetizer recipe that is easy to make. Use this delicious Truffle Custard with Crab and Caviar recipe as either a first course or appetizer dish for your next upcoming dinner party. I like to use Oregon’s outstanding and wonderful Dungeness Crab, but you should use the local crab from your area, Egg Custards are always a favorite “comfort food” that seems to win the hearts of everyone.
- 2 eggs
- 1 egg yolk
- 1/2 teaspoon white Truffle Oil
- 2/3 cup heavy cream
- 1/3 cup milk
- 1 tablespoon soy sauce
- 1/2 pound Dungeness Crab Meat
- 1 tablespoon chives, finely chopped
- 2 teaspoons lime juice, freshly squeezed
- Salt and coarsely-ground black pepper, to taste
- 1/2 ounce caviar (hackleback or other black caviar)
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Preheat the oven to 325 degrees F. Adjust oven rack to center position.
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Arrange 12 shot glasses in a 9-by-9-inch baking pan. Bring a kettle of water to a low simmer over low heat.
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Meanwhile, in a medium bowl whisk together the eggs, egg yolk, and truffle oil; set aside.
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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).
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Carefully pour the strained custard 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 aluminum 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.
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Remove from oven and immediately remove cups from the water bath. Let cool at room temperature until ready to serve.
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While the custards cook and cool, prepare the crab mixture. In a small bowl, gently mix together the crab, chives, and lime juice. Season with salt and pepper to taste.
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To serve, spoon a small amount of the prepared crab mixture over each custard, then top with a dollop of caviar.
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Makes 12 shot glasses.
Source: Recipe adapted from Brad Farmerie, executive chef at Monday Room wine bar in New York. Photo from The Associated Press, January 23, 2008
Categories:
Caviar Appetizers Caviar Recipes Crab Crab Appetizers Pacific Northwest Puddings, Creams & Custard Recipes Truffle Appetizer Recipes Truffles & Truffle Oils