WHITE TRUFFLE CUSTARD

White Truffle Custard image

Provided by Molly O'Neill

Time 50m

Yield 6 servings

Number Of Ingredients 7

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1 cup heavy cream
1 cup milk
3 eggs
4 tablespoons truffle oil
3/4 teaspoon kosher salt
6 grinds white pepper
2 teaspoons sweet butter, for greasing ramekins

Steps:

Heat oven to 250 degrees. In a medium sauce pan over low heat, bring the cream and milk to a simmer. Place the eggs and truffle oil in a blender and, with the motor running, slowly drizzle the warm cream mixture into the eggs and oil in blender. Season with salt and pepper. Skim off foam.
Butter 6 2-ounce ceramic ramekins or custard dishes. Place them in a large baking dish, and pour in hot water to come halfway up the sides of the ramekins. Carefully pour the custard mixture into the ramekins, filling to 1/4 inch from the top. Bake for 30 to 40 minutes, until just set.