Summer black truffled custard
Serving size: 4
Preparation time: 10 minutes
Cooking time: 10 minutes
Ingredients:
Featured in:
May 2011
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.
Archives
We Recommend
Never miss a copy!
Big savings when you take out a subscription.
Celebrate International Women’s Day ![]()
![]()
At the Lincolnshire Showground EPIC Centre on Friday 7th March 2025, 9:30am-12:30pm![]()
![]()
This annual event is dedicated to recognising the extraordinary accomplishments of women who have achieved something incredible from their Lincolnshire roots.![]()
![]()
Hosted by chef and food campaigner Rachel Green, Celebrity Chef, speakers include Catherine Hobson - Author, "Take Away the Fear", Nicky Van Der Drift – CEO, International Bomber Command Centre, Nikki Cooke – CEO, LIVES and Sarah Hardy Holistic Therapies, Bingham. – talking about A Positive Life! method. ![]()
![]()
Tickets: General Admission £22, LAS Member £20, Table of 10 £200. Ticket price includes a selection of pastries, fresh fruit and refreshments.
