White Truffle Oil Infused Custard

I made this dish as an opener to a seven course French dinner. Thomas Keller is an inspiring chef. When I received his cookbook I could not wait to try so many of his recipes. The presentation of this custard in the eggshell elevates this elegant custard.

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

Chive Chips


1 large russet potato

2 tsp Clarified Butter

Kosher Salt

About 20 Chive tips


Preheat oven to 275F.

Peel the potato. Using a paring knife, trim it into a band-aid shape, about 4″ long and 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  and place  it’s mate next to it. Place a chive in the center of the potato. Use your fingers to press down, removing 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.



8 large eggs

2/3 cup milk

2/3 cup heavy cream

11/2 Tbsp White Truffle Oil

Kosher Salt

Freshly ground White Pepper

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 and 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 and cream in. Add Truffle oil, eggs, salt and pepper to taste. Strain the mixture. Let it rest for a few minutes; skim off any foam. Turn the eggshells upright in the carton and 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 and fill the pan 2/3 of the way with hot water.

Place in the center of oven and 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.


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