“Bacon And Eggs” Truffle Infused Custards W/ Crispy Prosciutto

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8 large Eggs (the fresher the better)

2/3 cup Heavy Cream

2/3 cup Milk

1 1/2 tbsp Truffle Oil

sea salt & fresh cracked pepper to taste

1 tbsp Chives (finely diced)

1 oz Prosciutto (2-3 slices)

1/3 cup Veal or Chicken Stock

dash of Fish Sauce (or dash of white wine vinegar)

1 tsp unsalted Butter

1/2 tsp Truffle Oil

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