Cheese Custard and Whey Butter Crumbs

Custard:

Put 150g of the cheese in a pan with the milk and cream. Heat gently to melt the cheese. Whisk the eggs and yolks in a bowl with a pinch of salt and a dash of cayenne pepper. Pour the warm cheesy mixture on top, whisking continuously before passing it through a fine sieve into a jug. Adjust the seasoning.

Pour the cheddar custard into small earthenware pots placed in a deep roasting tray. Top with the remaining cheese. Pour hot water halfway up the sides of the pots. Bake at 130°C , low fan for 30 – 40 mins until they have a slight wobble, then leave to cool at room temperature.

Whey Butter Crumbs:

Pulse all ingredients apart from the egg yolk in a food processor till a breadcrumb consistency is achieved. Then add the yolk and pulse to form a dough. Shape into a flat disc and chill for 20 mins in the freezer. Remove the dough and roll out flat. Bake for 10 – 15 mins at 180°C till golden brown. Let the dough cool and crumble.

Add maltodextrin to the butter using a whisk till a powder is achieved, season with salt and pass through a fine sieve to achieve a fluffier texture.

Dressing and Finish:

Combine all the above ingredients except the ham hock and truffle, seasoning to taste. Finish with fresh winter English black truffle, chervil or watercress sprigs. Deep fry the ham hock until crisp. To serve simply top the warm custards with some of the dressing, top with some of the biscuit crumb and the whey butter powder.  Grate over some fresh truffle, decorate with the herbs and a final flourish of crispy salty ham… enjoy!!