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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.
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