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Caviar Recipes: Black River Caviar with Herbed Custard

There are only a few caviar recipes I’ve found which actually add to the taste of the caviar, and this is one of them.  This mild egg yolk and whipped cream custard with fresh herbs is a perfect complement to high quality caviar such as Black River Caviar.  We tried this custard with both the Siberian Caviar from Black River Caviar, as well as their new Russian Caviar.  California Caviar Company sent us some samples of their Russian Caviar, so we tried that as well.  Though the herbed custard is rich, serving a trio of custards with three different types of caviar would make a striking presentation. Only a small amount of custard should be served with each type of caviar, about 1 1/2 ounces of custard with a teaspoon of caviar.  This recipe for the herbed custard will make 6 – 8 small custard cups or 4 larger custard cups. The recipe can easily be doubled for a larger group.

Serving the custard on a square of toasted brioche bread with a dollop of caviar on top is another serving option which is equally delicious.

Black River Caviar with Herbed Custard


 1/4 cup heavy cream

3 large eggs yolks

1 tablespoon dry vermouth

1/4 teaspoon fine sea salt

Freshly ground black pepper to taste

1/2 teaspoon thinly sliced fresh chives

1/2 teaspoon minced flat leaf parsley

1/2 teaspoon minced fresh tarragon

50 grams Black River Caviar  (Siberian Caviar or Russian Caviar)

Chives for garnish

Brioche bread, toasted (optional)
First beat the cream until soft peaks form. Refrigerate the whipped cream. In a medium sized stainless steel bowl, beat the egg yolks, vermouth, salt and pepper until light and foamy (about one minute). Set the bowl over a pan of lightly simmering water and whisk the mixture constantly for about two minutes, or until the eggs thicken. Take care not to cook the eggs too quickly.
Remove the egg mixture from the heat and continue whisking until the eggs return to room temperature. Gently fold the whipped cream and the herbs into the egg mixture. Divide the custard into 4 – 8 small custard cups, depending on the desired proportion of custard to caviar. Refrigerate two hours. Top each custard with caviar and garnish with two or three pieces of chive.

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