Scrumptious savoury egg custard, paired with tyrrellbly tasty Tyrrells black truffle & sea salt crisps
You’ll need 4 ramekins
100ml single cream
200ml double cream
1 clove garlic, cut in half
1 sprig of thyme
50g grated Gruyère or similar hard cheese
2 egg yolks
pinch of cayenne pepper
softened butter, for greasing
sea salt and ground white pepper, to taste
Tyrells back truffle & sea salt crisps, to serve
Preheat the oven to 160°C/Fan 140°C/Gas 3 and grease the ramekins with the softened butter.
Pour the creams into a small saucepan with the garlic and thyme, set over a low heat, until simmering. Remove from the heat and leave to infuse for 10 minutes.
Add the Gruyère and Parmesan to the infused cream, reserving a tablespoon of the Parmesan for sprinkling later on. Return the pan to the heat and whisk until the cheese has completely melted. Remove the pan from the heat. Remove the garlic and thyme. Season with salt and a pinch of white pepper to taste, and set aside to cool completely before whisking in the egg yolks.
Divide the mixture evenly between the prepared ramekins. Sprinkle a little of the reserved Parmesan and some cayenne pepper on top of each custard.
Place the ramekins in an ovenproof dish and pour hot water into the dish to come halfway up the side of the ramekins. Carefully transfer to the oven and cook for around 15 minutes, until just set. Si says: “The custard should have a little wobble in the middle.”
Remove the ramekins from the ovenproof dish and allow to cool slightly before serving.
Garnish with tyrrelbly tasty Tyrrells black truffle & sea salt crisps and enjoy!
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