- 8 eggs (6 to fill, 2 for recipe)
- empty the 6 for presentation and wash in warm water.
- 2 eggs. A
- 2/3 cup milk. B
- 2/3 cup double cream. B
- 1/4 tbspn truffle oil C
- salt pepper
truffle custard
Ingredients
Method
whisk a til fluffy, bring b to the boil, pour over a and whish until incorporated. add c and season.
pass the mix, and skim any foam off.
pour into the egg shells(in an egg box base), and place into a bain marie and put in the oven at 120C for 14-16 minutes.
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