Truffle Custard With Cabernet Sauce

• softened butter
• 3/4 cup milk
• 1 large egg
• 3 large egg yolks
• 1/8 teaspoon salt
• 1 teaspoon white truffle oil
• 1 cup beef stock, good quality
• 1 -2 tablespoon cabernet sauvignon wine
• black truffle, shavings for garnish

1. Position oven rack in the middle of oven; preheat oven to 325u0b0; lightly butter the ramekins.
2. In a small saucepan, heat the milk just until steam begins to rise.
3. In a big bowl, beat the egg and egg yolks lightly with a fork; add in salt and white truffle oil.
4. Slowly stir in hot milk until blended.
5. Place the prepared ramekins in a baking pan lined with a dish towel.
6. Ladle the egg mixture into the ramekins.
7. Set the pan on the oven rack; carefully pour enough hot water into the pan to come halfway up the sides of the ramekins.
8. Bake for 10-15 minute, or until set and a knife inserted near the edge comes out clean.
9. Remove from oven and immediately remove the ramekins from the water bath with a dish towel.
10. While the custards are baking, reduce the beef stock until it is syrupy, about 6 minutes; add in the wine; stir to combine.
11. To serve: place the warm custards on individual plates; top each one with truffle shavings and drizzle 1-2 teaspoons of warm wine sauce; serve immediately.

butter, milk, egg, egg yolks, salt, truffle oil, beef stock, cabernet sauvignon wine, black truffle

Taken from www.food.com/recipe/truffle-custard-with-cabernet-sauce-290832 (may not work)