Рецепт Baked Egg Shell Truffle Custard
Ингредиенты
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Инструкции
- Heat the lowfat milk and the cream together in a saucepan. As soon as it reaches a boil, remove it from the heat. Pour the lowfat milk-cream into the bowl of a food processor and turn it on. Add in the truffle oil and then the two Large eggs, salt and pepper. Beat till well mixed.
- Strain the custard mix through a chinois into a jug. Let the custard sit and skim off any foam which rises to the top. Pour the mix into the eggshells, filling them two-thirds full. Prop the Large eggs upright in a cardboard egg carton in a baking dish. Fill the dish up to halfway up the outside of the eggshells with warm water to create a Bain Marie. Cover the pan with a lid and bake for 40 to 45 min.
- Serve the baked custards with shavings of black truffle on top and a chive.
- Preparation is easy
- Preheat the oven to 275 degrees Fahrenheit