Summer black truffled custard

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

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

METHOD
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.



Never miss a copy!

Big savings when you take out a subscription.

May ISSUE OUT NOW!Out now and available in 450 good quality outlets throughout Lincolnshire, including Local Co-op village stores. LIKE and SHARE to spread the word!Packed full of features including:• On the ball - Ollie Chessum• Tales from the tower - Megan Clawson• Concert for a cause - St Peter and St Paul, Old Bolingbroke• Life visits: Louth, Woodhall Spa and Boston• Education supplement - The best options for your child• West Lindsey Churches Festival - Special weekend events• Lincolnshire Aviation - Heritage Centre Step back in timeAnd lots more.Download today at www.lincolnshirelife.co.uk/product/lincolnshire-life-may-2024-digital-copy-copy/ ... See MoreSee Less