Truffle Custard With Cabernet Sauce

1. 1

   Position oven rack in the middle of oven; preheat oven to 325u00b0; lightly butter the ramekins.

2. 2

   In a small saucepan, heat the milk just until steam begins to rise.

3. 3

   In a big bowl, beat the egg and egg yolks lightly with a fork; add in salt and white truffle oil.

4. 4

   Slowly stir in hot milk until blended.

5. 5

   Place the prepared ramekins in a baking pan lined with a dish towel.

6. 6

   Ladle the egg mixture into the ramekins.

7. 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. 8

   Bake for 10-15 minute, or until set and a knife inserted near the edge comes out clean.

9. 9

   Remove from oven and immediately remove the ramekins from the water bath with a dish towel.

10. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.