• 1 egg
  • 2 egg yolks
  • 3/4 cup milk
  • 6 Tblsp. Butter
  • salt
  • 1 tsp. White Truffle Oil
  • 1 or 2 black truffles, julienned or chopped


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.

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Submitted 6/13/05.
Submitted By: Teresa Johnson
Truffle Custard