White Truffle Oil Infused Custard

I have been wanting to try this dish for quite some time. The other day when I had friends & family over I figured this was the perfect time. I wanted this to be the opener for my French meal. The presentation of this custard in the eggshell made a simple custard seem very elegant.

I got this recipe from Thomas Keller's French Laundry Cookbook.

Chive Chips

Ingredients:

1 large russet potato

2 tsp Clarified Butter

Kosher Salt

About 20 Chive tips

Method:

Preheat oven to 275F.

Peel the potato & use a paring knife to trim it into a band-aid shape, about 4" long & 1" wide. Brush 2 Silpats or parchment paper with clarified butter. Sprinkle with Kosher salt. Place one Silpat on baking sheet. Using a mandolin slice the potatoes into paper thin slices. Stack the potatoes in order so you will be able to match them.

Lay the potato slices on the Silpat & keep it's mate next to it. Place a chive in the center of the potato. Use your fingers to press down & remove any air pockets. Lay the other potato slice on top. Cover with the 2nd Silpat. Bake for 20 - 25 minutes. Remove chip when it is nice & golden brown. Chips can be made 2 days ahead.

Custards

Ingredients:

8 large eggs

2/3 cup milk

2/3 cup heavy cream

11/2 Tbsp White Truffle Oil

Kosher Salt

Freshly ground White Pepper

Method:

Prepare the eggshells:

Using an egg cutter, cut off the wider end of the egg. Remove & discard the lid. Do so for all eggs keeping two for the custard.

Rinse the eggs & remove the inner membrane. Drain the eggshell upside down in an egg carton.

Custard

Method:

Heat the milk & cream in a saucepan. Remove when it reaches a boil. Turn on the blender & pour milk & cream in. Add Truffle oil, eggs, salt & pepper to taste. Strain the mixture. Let it rest for a few minutes & skim off any foam. Turn the eggshells upright in the carton & fill each egg 3/4 of the way.

Use a glass or steel baking pan large enough to hold the egg carton & at least 4" deep. Place the carton in a pan & fill 2/3 of the way with hot water. The water should be inside & outside the egg carton.

Place in the center of oven & bake for 40-45 minutes, or till custard is set. The finished eggs can be kept in warm water for up to 2 hours.

To serve:

Place egg in egg cup. Gently stand chive chip in custard.