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    Goat Milk-Black Truffle Custard Royale

    Published: Dec 1, 2018 Modified: Dec 10, 2019 by Alan Bergo This post may contain affiliate links 2 Comments

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    Black truffle and goat milk custard royaleRoyale custard is one that is made purely with egg yolks instead of whole eggs. I designed this for my girlfriend who can't have too much cow dairy, but likes truffles. You can mix and match different dairy as you like, cream will naturally give you a richer final dish, half and half will work fine too. Using milk like I've done here makes for a custard with a lighter body. This is a companion recipe to my post on infusing eggs and the solubility of truffle aroma into fatty substances like egg yolk here.

    Goat Milk-Black Truffle Pot du Creme
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    Goat Milk-Black Truffle Custard Royale

    A sweet baked custard flavored with goat milk and black truffles
    Prep Time1 d
    Cook Time1 hr
    Course: Dessert
    Cuisine: French
    Keyword: Black Truffle, Custard, Goat Milk
    Cost: 50

    Equipment

    • Custard dishes

    Ingredients

    • 2 cups goat milk
    • 7 large egg yolks
    • ¼ cup honey or maple syrup or more to taste
    • 10 grams grated fresh black truffle make sure to leave a hunk of truffle for slicing over the finished custards to garnish
    • ⅛ teaspoon salt
    • ½ teaspoon high quality vanilla extract

    Instructions

    • A day or two before baking, whisk all the ingredients together and refrigerate.
    • To cook, pour the mixture into ½ cup custard dishes, place in a water bath, cover the pan with foil and bake for roughly 20 minutes at 300 degrees, or until the custards are just set.
    • The custards should jiggle a bit, but should not look broken or watery.
    • If you've never baked custards in a water bath before, research it before attempting.
    • Turn the heat off of the oven, remove the foil, and leave the door open for 10-15 minutes, this helps a skin to form on top of the custard, and will help prevent condensation from forming droplets on top of your finished dessert.
    • After 15 minutes, remove the pan from the oven and allow to cool, uncovered at room temperature.
    • Finally, wrap each custard dish in plastic wrap, label, date, and refrigerate.

    Notes

    Yields 3 cups of custard, to be baked in ½ cup batches in small ramekins, glasses, or other baking dishes

    Black truffle and goat milk custard royale

    « Storing Truffles with Eggs: Does it Work?
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    Reader Interactions

    Comments

    1. Adriana Gutierrez

      January 24, 2019 at 4:26 pm

      Sounds wonderful! Looking for dessert for a truffle tasting menu. Thinkimg this will be a great filling for cannolis.

      Reply
      • Alan Bergo

        January 26, 2019 at 10:14 am

        This would be a bit loose for canoli. I would use pastry cream.

        Reply

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    Chef Alan Bergo

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