Truffle Custard With Cabernet Sauce Recipes

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!

TRUFFLE CREAM SAUCE

Steps:

• Combine heavy cream and truffle oil in a saucepan over high heat. Bring to a boil. Stir in Parmesan cheese, butter, salt, and pepper. Cook, stirring frequently, until the sauce has a creamy consistency without conglomerates of cheese, about 5 minutes.

DARK CHOCOLATE CABERNET TRUFFLES

Steps:

• Combine cream, vanilla extract, and salt together in a saucepan; bring to a boil. Stir wine into cream mixture and remove from heat.
• Stir semisweet chocolate into cream mixture until completely melted. Stir butter into mixture until incorporated. Pour chocolate mixture into a container, cover with plastic wrap, and refrigerate until firm, at least 2 hours.
• Line 2 baking sheets with parchment paper.
• Scoop the chocolate mixture using a teaspoon or a melon baller and shape into 1-inch balls. Place balls on the prepared baking sheets and refrigerate for 10 minutes.
• Remove from refrigerator and roll balls in cocoa powder to coat.

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.

TRUFFLE CUSTARD WITH CABERNET SAUCE

Steps:

• Position oven rack in the middle of oven; preheat oven to 325°; lightly butter the ramekins.
• In a small saucepan, heat the milk just until steam begins to rise.
• In a big bowl, beat the egg and egg yolks lightly with a fork; add in salt and white truffle oil.
• Slowly stir in hot milk until blended.
• Place the prepared ramekins in a baking pan lined with a dish towel.
• Ladle the egg mixture into the ramekins.
• Set the pan on the oven rack; carefully pour enough hot water into the pan to come halfway up the sides of the ramekins.
• Bake for 10-15 minute, or until set and a knife inserted near the edge comes out clean.
• Remove from oven and immediately remove the ramekins from the water bath with a dish towel.
• While the custards are baking, reduce the beef stock until it is syrupy, about 6 minutes; add in the wine; stir to combine.
• To serve: place the warm custards on individual plates; top each one with truffle shavings and drizzle 1-2 teaspoons of warm wine sauce; serve immediately.