White Truffle Custard

1. 1

   Heat oven to 250 degrees.

2. 2

   In a medium sauce pan over low heat, bring the cream and milk to a simmer.

3. 3

   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.

4. 4

   Season with salt and pepper.

5. 5

   Skim off foam.

6. 6

   Butter 6 2-ounce ceramic ramekins or custard dishes.

7. 7

   Place them in a large baking dish, and pour in hot water to come halfway up the sides of the ramekins.

8. 8

   Carefully pour the custard mixture into the ramekins, filling to 1/4 inch from the top.

9. 9

   Bake for 30 to 40 minutes, until just set.

No additional tips available.