Royale 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 Custard Royale
- Custard dishes
- 2 cups goat milk
- 7 large egg yolks
- 1/4 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
- 1/8 teaspoon salt
- 1/2 teaspoon high quality vanilla extract
- A day or two before baking, whisk all the ingredients together and refrigerate.
- To cook, pour the mixture into 1/2 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.