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Black truffle crème brûlée
- 4 whole eggs
- 4 egg yolks
- 40 cl of liquid whole cream
- 40 cl of milk
- 1 fresh black truffle
- 80 g of caster sugar
- 65 g of brown sugar
Preheat the oven to 125 C°.
In a saucepan, bring the milk and cream to a boil.
In a bowl, put the 4 whole eggs and the 4 extra yolks. Pour the caster sugar over the eggs and whisk to whiten the preparation.
Gently pour the contents of the saucepan into the bowl, stirring constantly.
Grate the truffle finely and add it to the preparation, mix well.
Divide the preparation into ramekins.
Place the ramekins in the oven for 40 minutes.
At the end of cooking, the cream should be set but still trembling. Leave the creams to cool in the refrigerator.
To serve, powder each cream with a nice layer of brown sugar. Caramelize them with a blowtorch or put them under the grill of the oven.
Garnish with beautiful slices of truffles.