Baked Egg Shell Truffle Custard Recipe
Servings: 8
Ingredients
- 2 x large Large eggs
- 8 x egg shells
- 2/3 c. lowfat milk
- 2/3 c. heavy cream
- 1 1/2 Tbsp. truffle oil
- 1 x salt and pepper
Directions
- Heat the lowfat milk and the cream together in a saucepan. As soon as it reaches a boil, remove it from the heat. Pour the lowfat milk-cream into the bowl of a food processor and turn it on. Add in the truffle oil and then the two Large eggs, salt and pepper. Beat till well mixed.
- Strain the custard mix through a chinois into a jug. Let the custard sit and skim off any foam which rises to the top. Pour the mix into the eggshells, filling them two-thirds full. Prop the Large eggs upright in a cardboard egg carton in a baking dish. Fill the dish up to halfway up the outside of the eggshells with warm water to create a Bain Marie. Cover the pan with a lid and bake for 40 to 45 min.
- Serve the baked custards with shavings of black truffle on top and a chive.
- Preparation is easy
- Preheat the oven to 275 degrees Fahrenheit
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 45g | |
| Recipe makes 8 servings | |
| Calories 83 | |
| Calories from Fat 68 | 82% |
| Total Fat 7.65g | 10% |
| Saturated Fat 3.16g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 30mg | 1% |
| Potassium 55mg | 2% |
| Total Carbs 1.39g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 1.16g | 1% |
| Protein 2.44g | 4% |
