White Truffle Custard

Name: White Truffle Custard
Total time: 50 min
Yield: 6 servings
Ingredients: 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

Recipe from Thomas Keller

Adapted by Molly O'Neill

Total Time: 50 minutes
Rating: (0)
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Ingredients

Yield:6 servings

1cup heavy cream
1cup milk
3eggs
4tablespoons truffle oil
¾teaspoon kosher salt
6grinds white pepper
2teaspoons sweet butter, for greasing ramekins

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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 ¼ inch from the top. Bake for 30 to 40 minutes, until just set.