A customer has kindly shared the below truffle custard recipe with us. It is a Donna Hay recipe that has been adaped to include fresh truffle. Truffle adds a surprisingly, amazing taste to this sweet dish. Another great winter warmer during these cooler months.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4-6
Ingredients:
2 cups (500ml) single (pouring) cream
1 cup (250ml) milk
1 vanilla bean, split and seeds scraped
2 eggs
3 egg yolks ½ cup (110g) caster sugar
Freshly grated Stonebarn Black Truffle, to taste
Instructions:
- Preheat oven to 160°C. Place the cream, milk and vanilla bean and seeds in a medium saucepan over high heat and cook until the mixture just comes to the boil. Remove from the heat and set aside. Place the eggs, egg yolks and sugar in a large bowl and whisk until combined.
- Gradually add the hot cream to the egg mixture, whisking until combined. Strain the custard, discard the vanilla bean, and pour into a 2.25L-capacity ovenproof dish.
- Place the dish in a water bath and cook for 25–30 minutes, or until golden and has a gentle wobble in the centre. Carefully remove from the water bath and allow to rest for 15 minutes.
- Shave fresh truffle on top just prior to serving. It works and is very yummy!
*For best results store your fresh truffle in an airtight container with eggs. The eggs will absorb the truffle aroma and enhance the flavour of the dish.
Please visit https://www.stonebarnshopping.com/ to buy Stonebarn Fresh Black Winter Truffle.
