Summer black truffled custard
To make the custard mix the eggs, milk, cream, truffle oil, and season with salt and white pepper then whisk gently.
Pour the custard mix in four mini plum cake tins previously layered with cling film and cook in a steamer for 8-10 minutes.
Blanch the asparagus tips in boiling, salted water for 3-4 minutes, drain and add the butter and ground black pepper and serve on the custard. Thinly shave the black truffle on the asparagus and serve.