Truffle Custard With Cabernet Sauce

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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • softened butter
  • 34
    cup milk
  • 1
    large egg
  • 3
    large egg yolks
  • 18
    teaspoon salt
  • 1
    teaspoon white truffle oil
  • 1
    cup beef stock, good quality
  • 1 -2
    tablespoon cabernet sauvignon wine
  • black truffle, shavings for garnish
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DIRECTIONS

  • Position oven rack in the middle of oven; preheat oven to 325°; lightly butter the ramekins.
  • In a small saucepan, heat the milk just until steam begins to rise.
  • In a big bowl, beat the egg and egg yolks lightly with a fork; add in salt and white truffle oil.
  • Slowly stir in hot milk until blended.
  • Place the prepared ramekins in a baking pan lined with a dish towel.
  • Ladle the egg mixture into the ramekins.
  • Set the pan on the oven rack; carefully pour enough hot water into the pan to come halfway up the sides of the ramekins.
  • Bake for 10-15 minute, or until set and a knife inserted near the edge comes out clean.
  • Remove from oven and immediately remove the ramekins from the water bath with a dish towel.
  • While the custards are baking, reduce the beef stock until it is syrupy, about 6 minutes; add in the wine; stir to combine.
  • To serve: place the warm custards on individual plates; top each one with truffle shavings and drizzle 1-2 teaspoons of warm wine sauce; serve immediately.
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