Truffle Custard With Cabernet Sauce
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
4
ingredients
directions
- 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.
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