White Truffle Custard Recipes

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WHITE TRUFFLES



White Truffles image

Provided by Ina Garten

Categories     dessert

Time 1h55m

Yield 20 truffles

Number Of Ingredients 6

2 tablespoons heavy cream
7 ounces good white chocolate, chopped
2 tablespoons Irish cream liqueur (recommended: Baileys)
1/2 teaspoon good vanilla extract
1/2 cup chopped hazelnuts
6 ounces bittersweet or dark chocolate, chopped

Steps:

  • Place the cream in a heat-proof bowl, and set the bowl over a pan of simmering water. Cook until heated through. Using a wire whisk, slowly stir the white chocolate into the warm cream until completely melted. Whisk in the liqueur and vanilla. Cover and chill for 1 hour or until pliable but firm enough to scoop. Preheat the oven to 350 degrees F. With 2 teaspoons or a 1 1/4-inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres. Place the chopped hazelnuts on a sheet pan and place them in the oven for 8 minutes. Cool to room temperature. Melt the bittersweet chocolate in a heat-proof bowl, set over a pan of simmering water. Drizzle the melted bittersweet chocolate over 10 of the truffles. Roll the remaining truffles in the chopped nuts. Chill until ready to serve.
  • Note: This recipe has been updated and may differ from what was originally published or broadcast.

WHITE TRUFFLE CUSTARD



White Truffle Custard image

Provided by Molly O'Neill

Categories     appetizer, side dish

Time 50m

Yield 6 servings

Number Of Ingredients 7

1 cup heavy cream
1 cup milk
3 eggs
4 tablespoons truffle oil
3/4 teaspoon kosher salt
6 grinds white pepper
2 teaspoons sweet butter, for greasing ramekins

Steps:

  • Heat oven to 250 degrees. In a medium sauce pan over low heat, bring the cream and milk to a simmer. Place the eggs and truffle oil in a blender and, with the motor running, slowly drizzle the warm cream mixture into the eggs and oil in blender. Season with salt and pepper. Skim off foam.
  • Butter 6 2-ounce ceramic ramekins or custard dishes. Place them in a large baking dish, and pour in hot water to come halfway up the sides of the ramekins. Carefully pour the custard mixture into the ramekins, filling to 1/4 inch from the top. Bake for 30 to 40 minutes, until just set.

WILD MUSHROOM CUSTARD WITH ASPARAGUS-TRUFFLE SAUCE



Wild Mushroom Custard with Asparagus-Truffle Sauce image

Provided by Ming Tsai

Categories     appetizer

Time 2h

Yield 4 servings

Number Of Ingredients 9

2 to 4 ounces of butter
2 sliced white onions
2 cloves of garlic, sliced
2 cups of water
2 cups asparagus, top part only from naturally breaking. (Save 8 spears for garnish, blanched, shocked, tossed in lemon juice, salt and pepper)
1 cup spinach leaves
1/2 tablespoon white truffle oil
Salt and white pepper to taste
1 golf ball size black truffle, sliced (very optional)

Steps:

  • In a hot saute pan, add 1 tablespoon of oil and saute garlic. Add mushrooms and mix carefully. Season with salt and pepper. Deglaze with wine and reduce until nearly dry. Check for seasoning and lay mushrooms on a tray to cool completely. In a large bowl, whisk together eggs and cream. Mix in cooled mushrooms and scallions. Spray 4 large ramekins with cooking spray and fill 4/5. Place in hot bain marie (boiling water up half way) and bake in oven at 300 degrees for 25 minutes or until set.
  • In a 1 quart casserole, add 1 tablespoon butter and sweat onions and garlic until soft. Add water and season well. Add the asparagus and cook for only 3 to 5 minutes until soft. Add the spinach and take the casserole off of the heat. (It is imperative that this water tastes salty so that when the asparagus and spinach are added, they maintain their green color.) Immediately buzz the sauce with a hand blender and add the butter. Check for seasoning. Add the truffle oil and keep warm in a water bath.
  • PLATING
  • In a large pasta bowl, ladle in the asparagus sauce. Place one custard in the middle and garnish with asparagus spears, truffle oil and fresh truffle slices.

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