White Truffle Custard

Ingredients

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

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    292 calories; 29 grams fat; 12 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 5 grams protein; 154 milligrams cholesterol; 358 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

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.
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 1/4 inch from the top. Bake for 30 to 40 minutes, until just set.

50 minutes