Truffle Custard With Cabernet Sauce

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“Only a little pretentious. You will need four 4-ounce ramekins.”

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


  1. Position oven rack in the middle of oven; preheat oven to 325°; lightly butter the ramekins.
  2. In a small saucepan, heat the milk just until steam begins to rise.
  3. In a big bowl, beat the egg and egg yolks lightly with a fork; add in salt and white truffle oil.
  4. Slowly stir in hot milk until blended.
  5. Place the prepared ramekins in a baking pan lined with a dish towel.
  6. Ladle the egg mixture into the ramekins.
  7. Set the pan on the oven rack; carefully pour enough hot water into the pan to come halfway up the sides of the ramekins.
  8. Bake for 10-15 minute, or until set and a knife inserted near the edge comes out clean.
  9. Remove from oven and immediately remove the ramekins from the water bath with a dish towel.
  10. While the custards are baking, reduce the beef stock until it is syrupy, about 6 minutes; add in the wine; stir to combine.
  11. 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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