Preheat oven to 275°F.

In a small saucepan, bring milk and cream to a gentle boil.

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.

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.

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.

Transfer to the oven and bake for 40–45 minutes, or until custards are just set with a gentle jiggle in the center.

Carefully remove ramekins from the water bath. Let cool slightly.

Top each custard with a spoonful of caviar and a sprinkle of chives. Serve with Vandy potato chips on the side.