White Truffle Oil—Infused Custards with Black Truffle Ragout

Name: White Truffle Oil—Infused Custards with Black Truffle Ragout
Yield: Makes 8 Servings
Cuisine: French
Ingredients: 1½ tablespoons white truffle oil; 8 large eggs (with the paper egg carton); ⅔ cup heavy cream; ⅔ cup milk; freshly ground white pepper; ⅓ cup Veal Stock; 1½ teaspoons finely minced black truffle (from a whole truffle, pieces, or peelings); Few drops of white wine vinegar; 1 teaspoon unsalted butter; ½ teaspoon white truffle oil; Kosher salt and freshly ground white pepper; 1 large russet potato; 2 teaspoons Clarified Butter, melted; About 20 chive tips (1½ inches long); Kosher salt

Preparation info

Makes
8
Servings

Difficulty
Medium

Appears in

The French Laundry Cookbook

By Thomas Keller

Published 1999

About

Ingredients

Chive Chips

1 large russet potato
2 teaspoons Clarified Butter, melted
Kosher salt

Europe
France
Starter
Mediterranean
Gluten-free

Method

For the Chive Chips

Have all the ingredients ready when you begin and work quickly to prevent the potato slices from oxidizing (turning brown). One potato will make about 20 chips. You will need only 8 for this recipe; the extras make a great snack.

Preheat the oven to 27