Truffle Crème Brûlée

Before starting this Truffle Crème Brûlée recipe, make sure you have organised all the necessary ingredients.

Combine the milk and cream. Bring to a boil.

Pour the castor sugar over the eggs (whole eggs + yolks)...

... and beat vigorously with a whisk.

Slowly pour the hot milk over the egg preparation, stirring constantly.

Using a Microplane grater, finely grate the truffle...

... and add to the preparation.

Combine well.

Pour the preparation into small crème brûlée dishes or ramekins.

Preheat the oven to 125°C (gas 1/2) and bake for 40 minutes.

At this stage, the cream has set but it is still a bit wobbly. Refrigerate.

Just before serving, cover with soft brown sugar (cassonade).

Caramelize the surface with a blow torch...

... or in the oven (grill function) or salamander.

Finish by sprinkling a few shavings of fresh truffle, prepared at the last minute using a truffle shaver. Alternatively, you can sprinkle the surface with a few black truffle pearls.