A sweet baked custard flavored with goat milk and black truffles. Yields 3 cups of custard, to be baked in ½ cup batches in small ramekins, glasses, or other baking dishes.
5-10gramsgrated fresh black summer truffleplus a few slices to garnish
⅛teaspoonsalt
½teaspoonhigh 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 hot water bath and bake for 25 minutes at 300 degrees, or until the custards are just set.
The custards should jiggle a bit, but should not look broken or watery.
Remove the pan from the oven and allow to cool, uncovered at room temperature.
If you've never baked custards in a water bath before, research it before attempting.
Finally, wrap each custard dish in plastic wrap, label, date, and refrigerate.
Serve cool or gently warmed with extra fresh truffle on top.
Notes
If you like, this dish can be made with heavy cream, if you use cream, cut the egg yolks down to 5.