Truffle Custard With Cabernet Sauce Recipes

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.

WILD MUSHROOM CUSTARD WITH ASPARAGUS-TRUFFLE SAUCE

Steps:

• In a hot saute pan, add 1 tablespoon of oil and saute garlic. Add mushrooms and mix carefully. Season with salt and pepper. Deglaze with wine and reduce until nearly dry. Check for seasoning and lay mushrooms on a tray to cool completely. In a large bowl, whisk together eggs and cream. Mix in cooled mushrooms and scallions. Spray 4 large ramekins with cooking spray and fill 4/5. Place in hot bain marie (boiling water up half way) and bake in oven at 300 degrees for 25 minutes or until set.
• In a 1 quart casserole, add 1 tablespoon butter and sweat onions and garlic until soft. Add water and season well. Add the asparagus and cook for only 3 to 5 minutes until soft. Add the spinach and take the casserole off of the heat. (It is imperative that this water tastes salty so that when the asparagus and spinach are added, they maintain their green color.) Immediately buzz the sauce with a hand blender and add the butter. Check for seasoning. Add the truffle oil and keep warm in a water bath.
• PLATING
• In a large pasta bowl, ladle in the asparagus sauce. Place one custard in the middle and garnish with asparagus spears, truffle oil and fresh truffle slices.

TRUFFLE SAUCE

Steps:

• In a mixing bowl, mix the butter and truffle oil together. Place the butter on plastic wrap, form a log and wrap tightly. Refrigerate until firm. In a saucepan, combine the white wine, shallots and garlic. Season with salt and white pepper. Bring the liquid to a boil and cook for 3 minutes. Stir in the cream and cook for 1 minute. Cut the butter into 1-inch pieces. Reduce the heat to medium-low and whisk in the butter, 1 piece at a time. Reduce the heat to low and keep the sauce warm. Garnish with shaved truffles and chives.

CABERNET JUS FOR ROAST

Steps:

• In a large non-aluminum saucepan or pot, combine the cabernet, stock, port, garlic, shallot, bay leaf, and dried thyme.
• Simmer until mixture reduces to approximately 1 1/2 cups, about 1 hour.
• (You should be cooking your roast during this time, too.).
• Add the de-fatted roast drippings (get some tasty browned bits mixed in there, too) and chicken broth to the reduction, season to taste with salt and pepper, and simmer for 3 minutes.
• Pour the jus through a sieve into a sauceboat, pressing down on the solids.
• Serve on the side with your roast.
• Note: the cabernet reduction without the drippings and chicken broth can be prepared 2 days ahead, which gives the flavors time to meld nicely; cool, cover and refrigerate.
• To use as au jus for beef dip sandwiches: thin it to taste with water or unsalted chicken broth - start with about 1/4 cup and add more to taste.

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.

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!

SKILLET CUSTARD WITH BERRY SAUCE

Steps:

• To make berry sauce, stir together grape juice concentrate, strawberries, blackberries, and blueberries in a saucepan over medium heat until the berries pop, and the mixture begins to bubble. Turn the heat to medium-low, and simmer until thickened, stirring occasionally, 5 to 10 minutes. Once thick, pour into a serving dish, and allow to cool 15 minutes at room temperature, or refrigerate until cold.
• Whisk together eggs, cream, milk, and sugar in a bowl until the sugar has dissolved, then whisk in the rice flour, baking powder, cinnamon, clove, and allspice.
• Heat an 8 inch nonstick skillet over medium-low heat. Add 1/2 cup of the egg mixture, and cook until firm, then fold in half and remove to a serving plate. Repeat with remaining custard mixture. Spoon the cooled berry sauce over custards to serve.

CUSTARD SAUCE

Steps:

• In a heavy saucepan over low heat, cook and stir milk and sugar until sugar is dissolved. Remove from the heat. Stir in a small amount of hot milk mixture into eggs; return all to the pan, stirring constantly. Cook and stir until mixture reaches 160° or is thick enough to coat a metal spoon., Remove from the heat; stir in vanilla. Cool to room temperature, stirring several times. Transfer to a bowl; press a piece of waxed paper or plastic wrap on top of custard. Refrigerate. Serve over gingerbread or pound cake.

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.