Skip to main contentTruffle Crème Brûlée
Truffle Crème Brûlée
Directions
- Preheat the oven to 325 degrees F and place 4 ramekins in a large baking dish.
- Bring a medium pot of water to a boil. In a medium saucepan, heat the heavy cream over low-medium heat and bring to a boil, stirring frequently.
- Meanwhile, in a large bowl, whisk together the sugar, salt, and egg yolks until the sugar dissolves and the mixture flows off of the whisk.
- Temper the egg mixture by slowly pouring in the heavy cream while whisking vigorously.
- Once all of the heavy cream has been mixed in, add the vanilla and Organic White Truffle Oil.
- Pour the custard through a sieve into a large bowl or measuring cup, then divide between the ramekins.
- Carefully pour enough boiling water into the baking dish to reach halfway up the ramekins.
- Bake the crème brûlée for about 30-35 minutes or until set but slightly jiggly in the center.
- Take the baking dish out of the oven, and remove the ramekins from the water. Allow to cool completely at room temperature for about 2 hours.
- Once cool, place in fridge uncovered to chill overnight.
- To serve, sprinkle one tablespoon of sugar in an even layer on each. Use a torch to caramelize the sugar, and enjoy!
Ingredients
- 2 cups cream, heavy
- 1/3 cup sugar
- 1/4 tsp. salt
- 4 egg, yolk(s)
- 1 tsp. vanilla extract
- 1 tsp. Roland® Organic White Truffle Oil
- sugar, for sprinkling
