Baked Egg Shell Truffle Custard Recipe

• 2 x large Large eggs
• 8 x egg shells
• 2/3 c. lowfat milk
• 2/3 c. heavy cream
• 1 1/2 Tbsp. truffle oil
• 1 x salt and pepper

1. Heat the lowfat milk and the cream together in a saucepan.
2. As soon as it reaches a boil, remove it from the heat.
3. Pour the lowfat milk-cream into the bowl of a food processor and turn it on.
4. Add in the truffle oil and then the two Large eggs, salt and pepper.
5. Beat till well mixed.
6. Strain the custard mix through a chinois into a jug.
7. Let the custard sit and skim off any foam which rises to the top.
8. Pour the mix into the eggshells, filling them two-thirds full.
9. Prop the Large eggs upright in a cardboard egg carton in a baking dish.
10. Fill the dish up to halfway up the outside of the eggshells with warm water to create a Bain Marie.
11. Cover the pan with a lid and bake for 40 to 45 min.
12. Serve the baked custards with shavings of black truffle on top and a chive.
13. Preparation is easy
14. Preheat the oven to 275 degrees Fahrenheit

eggs, egg shells, milk, heavy cream, truffle oil, salt

Taken from cookeatshare.com/recipes/baked-egg-shell-truffle-custard-74584 (may not work)