Summer black truffled custard

Serving size: 4
Preparation time: 10 minutes
Cooking time: 10 minutes

300ml of whole milk
100ml of double cream
½ teaspoon of white truffle oil
1 whole egg
3 egg yolks
12 Lincolnshire asparagus
50g of butter
1 small black summer truffle
Pinch of ground black pepper
Salt and ground white pepper to taste

Featured in:
May 2011

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.

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