|Milk||1 Cup (16 tbs)|
|Shredded fontina cheese||12 Ounce|
|Truffles||1⁄2 Ounce (1 Can)|
|French bread||1 , cut in 1-inch cubes|
In the top of a double boiler, blend egg yolks well with milk.
Place over simmering water (water should just touch bottom of top unit).
Cook, stirring constantly with a flexible spatula, for 7 to 8 minutes or until mixture is thickened enough to coat a metal spoon with a thick, velvety layer (if overcooked, custard mixture looks grainy, then separates).
Stir in cheese immediately and continue to cook, stirring, until all but a few slivers of cheese are smoothly melted.
Remove double boiler from heat but leave fonduta sauce over hot water for about 10 minutes, stirring occasionally. (At this point you can cover and chill fonduta for as long as 5 days.To reheat, place desired quantity over simmering water, stirring until warm enough to serve.)
If truffles are used, drain their juice into fonduta.
Cut truffles into paper-thin slices and stir most of the slices into sauce.
Reserve a few to sprinkle on as garnish when fonduta is used as a sauce.