Pacific Northwest Savory Truffle Ramekins With Dark Wine Sauce

2 egg yolks
1 whole egg
1 tsp. white truffle oil
1/8 tsp. salt
1 cup cream, warmed slightly
1 cup beef stock
2 Tbsp. dark red wine
Greek yogurt optional
fresh chopped thyme

Preheat oven to 325 degrees, making sure the oven rack is in the center position.

Butter 8 small (1/4 cup size) ramekins and place them in a large baking pan.

Put egg yolks and whole egg in a large mixing bowl and whisk well, then add the white truffle oil and salt, and whisk until combined.

Slowly drizzle in the warm cream, whisking constantly until combined well.

Pour this mixture into the prepared ramekins.

Put the baking pan with the ramekins in it in the preheated oven and slowly pour warm water into the pan - enough to come half way up the sides of the ramekins. 

Bake about 15 to 20 minutes or until you can insert a knife in the middle and it comes out clean. Remove baking pan from the oven, let cool slightly until you can handle the ramekins, then remove them all from the water.

While baking the ramekins, put beef stock in a saucepan over low heat and simmer until it becomes thicker, almost a syrup consistency. Then add the wine, whisking to combine well.

Serve ramekins while still warm with about 1 teaspoon of thickened sauce drizzled over the top.

May also add a small dollop of chilled Greek yogurt on top of each ramekin and sprinkle with a tiny bit of fresh chopped thyme.