TRUFFLE CUSTARD WITH CABERNET SAUCE

Truffle Custard With Cabernet Sauce image

Provided by ratherbeswimmin

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

softened butter
3/4 cup milk
1 large egg
3 large egg yolks
1/8 teaspoon salt
1 teaspoon white truffle oil
1 cup beef stock, good quality
1 -2 tablespoon cabernet sauvignon wine
black truffle, shavings for garnish

Steps:

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.