Baked Egg Shell Truffle Custard Recipe – a delicious recipe with eggs, egg shells, milk, heavy cream, truffle oil, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat the lowfat milk and the cream together in a saucepan.
2
As soon as it reaches a boil, remove it from the heat.
3
Pour the lowfat milk-cream into the bowl of a food processor and turn it on.
4
Add in the truffle oil and then the two Large eggs, salt and pepper.
5
Beat till well mixed.
6
Strain the custard mix through a chinois into a jug.
7
Let the custard sit and skim off any foam which rises to the top.
8
Pour the mix into the eggshells, filling them two-thirds full.
9
Prop the Large eggs upright in a cardboard egg carton in a baking dish.
10
Fill the dish up to halfway up the outside of the eggshells with warm water to create a Bain Marie.
11
Cover the pan with a lid and bake for 40 to 45 min.
12
Serve the baked custards with shavings of black truffle on top and a chive.
13
Preparation is easy
14
Preheat the oven to 275 degrees Fahrenheit
577
kcal
Calories
46
g
Fat
7
g
Carbs
35
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 x large Large eggs, 8 x egg shells, 2/3 c. lowfat milk, 2/3 c. heavy cream, and more.
Yes, Baked Egg Shell Truffle Custard Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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