Baked Egg Shell Truffle Custard

Preparation is easy.

Preparation time is 55 minutes.

Yield: 8 servings.

Ingredients

• 2 large eggs and 8 shells
• 2/3-cup milk (150 millilitres)
• 2/3-cup heavy cream (150 millilitres)
• 1 ½ – tablespoons truffle oil (45 millilitres)
• Salt and pepper

Directions

1. Preheat the oven to 275 degrees Fahrenheit.
2. Heat the milk and the cream together in a saucepan. As soon as it reaches a boil, remove it from the heat.
3. Pour the milk-cream into the bowl of a food processor and turn it on.
4. Add the truffle oil and then the two eggs, salt and pepper.
5. Beat until well mixed.
6. Strain the custard mixture through a chinois into a jug.
7. Let the custard sit and skim off any foam that rises to the top.
8. Pour the mixture into the eggshells, filling them two-thirds full.
9. Prop the 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 hot water to form a Bain Marie.
11. Cover the pan with a lid and bake for 40 to 45 minutes.

Serve the baked custards with shavings of black truffle on top and a chive.