Truffle Custard Recipes

SIMPLE CUSTARD

Steps:

• Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
• Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
• Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.

CUSTARD CREAM TRUFFLES RECIPE BY TASTY

Steps:

• Blend up all of the biscuits until they resemble bread crumbs, save ¼ (about 50g (¼ cup)) for later.
• Add the cream cheese and blend again for another 30 seconds or so until everything is combined but not a dough.
• Form the mixture into about 8 little balls using your hands and refrigerate on baking paper for 1 hour.
• Break the chocolate into small squares and melt it. This can be done in the microwave by heating on full for 30 seconds at a time and stirring, repeating this process until creamy.
• Coat the custard cream balls with the chocolate and then with the leftover blended biscuits.
• Chill for another 30 minutes.
• Enjoy!

ENGLISH TRIFLE TO DIE FOR

Steps:

• Spread a little jam on each piece of cake and place in the bottom of a large glass bowl. Sprinkle raspberries over cake.
• Heat 10 fl. oz. cream in a medium saucepan over medium heat. While the cream is heating, beat the egg yolks with the sugar until pale yellow and smooth. Strain yolk mixture into a clean bowl. Pour hot cream into egg yolks and stir vigorously. Return mixture to pan over low heat and cook, stirring, until thick enough to coat the back of a metal spoon. Remove from heat and allow to cool.
• While custard is cooling, whip 10 fl oz. cream until soft peaks form. Place almonds on a baking sheet and toast, in a 300 degree oven or toaster oven, stirring frequently, until golden, 2 to 10 minutes.
• Spread cooled custard over cake in bowl. Top with whipped cream and toasted almonds. Chill 2 hours before serving.

WHITE TRUFFLE CUSTARD

Steps:

• Heat oven to 250 degrees. In a medium sauce pan over low heat, bring the cream and milk to a simmer. 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. Season with salt and pepper. Skim off foam.
• Butter 6 2-ounce ceramic ramekins or custard dishes. Place them in a large baking dish, and pour in hot water to come halfway up the sides of the ramekins. Carefully pour the custard mixture into the ramekins, filling to 1/4 inch from the top. Bake for 30 to 40 minutes, until just set.

TRUFFLE CUSTARD

Steps:

• Whisk eggs and yolks in a bowl until mixed. Heat the milk and butter to boiling in a small saucepan. Whisk the milk into the eggs quickly. Add salt to taste and the truffle oil. Pour into small buttered ramekins (they should hold only 1/4 cup) or into eggshells that have the tops cut off carefully with a knife, emptied and cleaned. (This is somewhat precarious work - you need to score a cutting line with a sharp knife all around the top of the egg, then with a sawing motion and a small, serrated knife, cut into the egg. If you have scored it enough, the shell with break along the line and you can gently pull the top off.) If you are using eggshells, place them in a mini-muffin pan to keep them upright. Place the muffin pan or ramekins into a baking pan and fill half way with boiling water. Place your water bath in a 325 oven and bake until just firm, about 10-15 minutes. While your eggs are baking, reduce the beef stock (It must be homemade or frozen- tinned will not do) until it is syrupy. You can find high quality frozen beef stock or glaci in stores with a good gourmet selection. Add the black truffle, adjust the salt if needed and pour a teaspoon of this on top of the custard. Serve immediately. You can place the eggs in egg cups or on a little hill of rock salt in a saucer.

TRIFLE CUSTARD

Steps:

• Place milk, cream and vanilla pod/seeds into a saucepan and bring to the boil.
• In a large bowl, whisk the yolks with the sugar and cornflour until smooth and pale.
• Pour the boiled cream/milk/vanilla mixture over the egg yolks, trickling at first, whisking all the time to temper the eggs.
• Return the mix to the saucepan (some people think you should rinse it first), then cook over a gentle heat, whisking or stirring with a wooden spoon until it thickens sufficiently to coat the back of a spoon. Do not boil your custard - it will split. If it looks suspiciously curdle-y, lift it off the heat and whisk firmly.
• Pass through a fine sieve and cool thoroughly in the fridge.