Truffle-Infused Custard with Caviar & Vandy Crisps

Inspired by The French Laundry, this low-temp custard is infused with truffle oil, topped with caviar, and served alongside tallow-fried Vandy chips.

Why You'll Love Truffle-Infused Custard with Caviar & Vandy Crisps

It's refined but playful, luxurious yet deeply snackable. The contrast of silky custard, briny caviar, and crunchy Vandy crisps makes every bite feel like a secret worth savoring.

Tips and Tricks

• Always start the blender before adding hot liquid to prevent splash-outs.
• The custard should be barely set-don't overbake or it'll lose that silky texture.

Variations

• Add a pinch of grated Parmesan or aged Comté to the custard base before baking.
• Swap caviar for trout roe or a spoonful of crème fraîche and herbs.
• Infuse the milk with garlic or shallot before blending for extra depth.

Substitutions

• No truffle oil? Try white truffle salt or a drizzle of porcini-infused olive oil.
• Can't find Vandy crisps? Use any thick-cut, kettle-style chip fried in beef tallow or neutral oil.
• Prefer a firmer custard? Add 1 extra egg yolk to the mix.

Best served with

• Champagne or crisp sparkling wine
• Dry martini with a lemon twist
• Crudités or pickled vegetables to cut the richness

How to Store Leftovers

• Custards can be covered and refrigerated for up to 2 days.
• Reheat gently in a warm water bath before garnishing and serving.
• Chips should be stored airtight and served fresh for optimal crunch.

Common Questions

Truffle-Infused Custard with Caviar & Vandy Crisps

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Inspired by The French Laundry, this low-temp custard is infused with truffle oil, topped with caviar, and served alongside tallow-fried Vandy chips.

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Prep Time 10 minutes mins

Total Time 1 hour hr

Course: Appetizer, Snack

Cuisine: Californian, French

Calories: 422

Ingredients Equipment Method Nutrition

Ingredients

  

For the custard

• 2 eggs
• ⅓ cup milk
• ⅓ cup cream
• ¾ tablespoon truffle oil
• Salt to taste
• Freshly ground white pepper to taste

To serve

• Caviar as desired
• 1 bag Vandy potato chips
• Chives finely sliced (for garnish)

Equipment

• Blender
• Baking dish (for water bath)
• Fine mesh strainer or chinois
• Ramekins (4 oz)

Method

 

Make the Custard

1. Preheat oven to 275°F.
2. In a small saucepan, bring milk and cream to a gentle boil.
3. Turn your blender on low, then slowly pour in the hot milk and cream to avoid splashing. Add truffle oil and eggs. Season with salt and white pepper. Blend until smooth.
4. Strain mixture through a chinois or fine-mesh sieve into ramekins, filling each about ¾ full. Let sit for a few minutes, then skim off any foam.

Bake in Water Bath

1. Place ramekins in a baking dish. Pour hot water into the dish until it reaches ⅔ of the way up the sides of the ramekins.
2. Transfer to the oven and bake for 40-45 minutes, or until custards are just set with a gentle jiggle in the center.

Finish & Serve

1. Carefully remove ramekins from the water bath. Let cool slightly.
2. Top each custard with a spoonful of caviar and a sprinkle of chives. Serve with Vandy potato chips on the side.

Nutrition

Calories: 422kcalCarbohydrates: 7gProtein: 5gFat: 42gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 54mgPotassium: 197mgSugar: 7gVitamin A: 1303IUVitamin C: 1mgCalcium: 157mgIron: 0.2mg

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