Laurier’s Egg Custard With Goat Cheese,
Chives and Truffle Oil

Makes 4 servings

Ingredients
2/3 cup Milk
2/3 cup Heavy cream
2 Egg yolks
2 T Chopped fresh chives
2 T Goat cheese
1 T Truffle oil

Instructions
Heat milk and heavy cream.

In a blender containing the egg yolks, mix in hot milk/cream mixture slowly to avoid curdling eggs.

Then add chopped chives and goat cheese. Blend until thoroughly combined and to puree chives.

Add truffle oil and salt to taste.

Strain mixture, discarding solids, and let custard mixture rest for 5 minutes.

Meanwhile, heat four cups of water in a saucepan and generously space four custard cups in an ovenproof container.

After custard has rested, ladle foam from the top of the mixture and discard, taking care not to further agitate the custard.

Then divide custard mixture evenly among the cups. Using a spoon, remove any remaining bubbles from the mixture.

Add enough hot water to submerge the cups to two-thirds level and cover the container with foil. Carefully place container in a 350 degree oven and cook until custard mixture just sets, roughly 25 to 30 minutes. When jiggled the custards should move but not be runny.

When done, remove cups from water bath and let cool.

Custards may be served room temperature or chilled. Garnish with chopped chives or with chive oil, just touched with truffle oil.