Best Truffle Custard Recipes

WILD MUSHROOM CUSTARD WITH ASPARAGUS-TRUFFLE SAUCE

Steps:

• In a hot saute pan, add 1 tablespoon of oil and saute garlic. Add mushrooms and mix carefully. Season with salt and pepper. Deglaze with wine and reduce until nearly dry. Check for seasoning and lay mushrooms on a tray to cool completely. In a large bowl, whisk together eggs and cream. Mix in cooled mushrooms and scallions. Spray 4 large ramekins with cooking spray and fill 4/5. Place in hot bain marie (boiling water up half way) and bake in oven at 300 degrees for 25 minutes or until set.
• In a 1 quart casserole, add 1 tablespoon butter and sweat onions and garlic until soft. Add water and season well. Add the asparagus and cook for only 3 to 5 minutes until soft. Add the spinach and take the casserole off of the heat. (It is imperative that this water tastes salty so that when the asparagus and spinach are added, they maintain their green color.) Immediately buzz the sauce with a hand blender and add the butter. Check for seasoning. Add the truffle oil and keep warm in a water bath.
• PLATING
• In a large pasta bowl, ladle in the asparagus sauce. Place one custard in the middle and garnish with asparagus spears, truffle oil and fresh truffle slices.

WHITE TRUFFLE CUSTARD

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.

TRUFFLE CUSTARD WITH CABERNET SAUCE

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.

TRUFFLE CUSTARD

Steps:

• Whisk eggs and yolks in a bowl until mixed. Heat the milk and butter to boiling in a small saucepan. Whisk the milk into the eggs quickly. Add salt to taste and the truffle oil. Pour into small buttered ramekins (they should hold only 1/4 cup) or into eggshells that have the tops cut off carefully with a knife, emptied and cleaned. (This is somewhat precarious work - you need to score a cutting line with a sharp knife all around the top of the egg, then with a sawing motion and a small, serrated knife, cut into the egg. If you have scored it enough, the shell with break along the line and you can gently pull the top off.) If you are using eggshells, place them in a mini-muffin pan to keep them upright. Place the muffin pan or ramekins into a baking pan and fill half way with boiling water. Place your water bath in a 325 oven and bake until just firm, about 10-15 minutes. While your eggs are baking, reduce the beef stock (It must be homemade or frozen- tinned will not do) until it is syrupy. You can find high quality frozen beef stock or glaci in stores with a good gourmet selection. Add the black truffle, adjust the salt if needed and pour a teaspoon of this on top of the custard. Serve immediately. You can place the eggs in egg cups or on a little hill of rock salt in a saucer.