Eggs and truffles have a particular affinity for one another. This elegant dish makes a wonderful first course for a fancy dinner when you want to show off a little. The rich, smooth custard makes a perfect backdrop for the earthy flavor of fresh truffles.
Note: To get the most flavor out of your precious truffles, always use a sharp truffle shaver
or mandolin to cut the truffle into paper-thin slices, just before serving.
Preheat oven to 325 degrees F. Lightly butter eight small custard cups (about 1/4 cup) and place them into a large baking dish.
Beat the egg and egg yolks slightly in a large bowl and add the salt and truffle oil. Heat the cream until very hot, but not boiling. Slowly stir into the egg mixture until blended.
Pour the egg/cream mixture into the custard cups and place the baking dish with custard cups into the center section of the pre-heated oven. Pour hot water into the baking dish until it reaches halfway up the side of the custard cups. Bake for 15 minutes or until custard is set, but not quite firm. Remove from oven and allow custard cups to stand in the water bath for a minute or two before placing them on a dry towel.
While the custard is in the oven, place the veal stock and wine into a sauce pan and reduce until it becomes quite thick and syrupy.
Reduce the heat, add the butter, swirling it in the pan until it is completely incorporated and glossy. Immediately remove from heat.
Place each custard on a serving plate. Shave a little fresh truffle over the top and drizzle with a little of the veal/wine reduction.