You can always send us your messages, comments or suggestions.
Create your personal recipe book! In one click, store and find all your favourite recipes from MeilleurduChef.com.Add this recipe
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.
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.
To submit a review, please log into your MeilleurduChef.com account or create a new account.Log in