Truffle Recipe

Preheat and prepare

Preheat oven to 160°C (325°F). Butter or lightly oil a shallow 20x20 cm (or equivalent) baking dish or use individual small ramekins for portioning.

Make custard base

In a small saucepan, heat milk and heavy cream over medium heat until just steaming (do not boil). Remove from heat and let sit 2 minutes. In a medium bowl, whisk the egg yolks and whole egg gently with miso, salt, and white pepper. Slowly temper the warm milk-cream into the egg mixture in a steady stream, whisking constantly to avoid scrambling.

Add truffle oil

Stir in 1 teaspoon of black truffle oil into the custard mixture. Taste and adjust seasoning carefully — truffle oil is strong; the miso adds savory depth.

Bake custard

Strain the custard through a fine mesh sieve into the prepared dish/ramekins to remove any coagulated bits. Place the dish(es) into a roasting pan and add enough hot water to reach halfway up the outside of the baking vessel (bain-marie). Bake for 25–35 minutes for a shallow pan (or 18–22 minutes for small ramekins) until the custard is set at the edges but still slightly wobbly in the center.

Cool and portion

Remove from water bath and cool 10 minutes, then chill in refrigerator 30 minutes to firm up (optional but makes slicing cleaner). Cut into 8 equal rectangular slices to place on toasted bread or flatbread bases.

Toast bases

Toast baguette slices or warm the crisp flatbread until lightly golden and crisp. Place each truffle custard slice on a base right before plating to keep crispness.

Prepare and brine

Place thin lotus slices into a bowl of cold water with 1 tablespoon lemon juice for 5 minutes to prevent browning and remove surface starch. Drain and pat very dry with paper towel.

Dust and fry

Combine rice flour, cornstarch, and 1/2 tsp salt in a shallow plate. Heat neutral oil in a wide saucepan to 180°C (350°F). Lightly dust lotus slices with the flour mixture, shaking off excess. Fry in small batches 45–90 seconds until puffed and crisp and very lightly golden. Remove with a slotted spoon to paper towels to drain. Sprinkle a light pinch of extra salt while warm.

In a small skillet over low heat, melt butter. Add light brown sugar and a pinch of salt; stir until sugar dissolves and mixture becomes slightly syrupy (about 1–2 minutes). Remove from heat and quickly fold in puffed rice so each piece is lightly coated. Spread on parchment to cool and set — the sugar coating will firm slightly but remain crisp. Break into small clusters for garnish.

Cook plums

Combine quartered plums, sugar, rice vinegar, grated ginger, minced garlic, chili flakes, soy sauce, and 2 tablespoons water in a small saucepan. Bring to a gentle simmer over medium heat, then reduce to low and cook, stirring occasionally, until fruit breaks down and mixture thickens to a jammy chutney, 12–18 minutes.

Finish

Taste and adjust balance: add a little more sugar if too tart, a splash more vinegar if too sweet, or a pinch more salt. Remove from heat and cool. For a smoother finish, pulse briefly with an immersion blender or strain lightly — leave some texture for interest.

To assemble each portion: spread about 1 teaspoon of plum chutney onto each toasted base. Place a slice of chilled truffle custard on top of the chutney.

Arrange a few pieces of crispy lotus root adjacent or lightly leaning on the custard slice for height and crunch.

Scatter a small handful of puffed rice clusters around and on top for additional textural contrast (about 1 tablespoon per portion).

If using fresh truffle, shave a very thin slice or two over the custard immediately before serving. Lightly sprinkle about 1/8 teaspoon truffle salt over each portion (adjust to taste) — the truffle salt is strong so use sparingly.

Garnish with microgreens or chive tips and serve immediately so the toasted base and lotus chips remain crisp.