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  Truffled Crème Brûlée  
 5 egg yolks 2 oz granulated sugar 1 1/2 cups cream 2 tablespoons black truffle, chopped 1/4 cup crystal or granulated sugar 
 1) Heat cream in a saucepan over medium heat until hot.
 2) In a bowl, whisk together egg yolks and 2 oz sugar, then add cream slowly while whisking continously to temper. Strain out any lumps, add truffles and let steep for about 20 minutes to allow flavor to develop. Ladle into bowls or ramekins and place in bain-marie.
 3) Prepare a bain-marie by boiling enough water to cover the bottom of a baking dish by 1/2 in. Place bowls or ramekins in the baking dish and add the hot water around them with a ladle. Bake for 45 minutes until beginning to set. Remove from oven and chill for 3 hrs. until thoroughly set.
 4) Spread an even layer of crystal sugar on top of each crème. Place on a piece of aluminum foil or cookie sheet to avoid scorching stove or counters, then with a blowtorch caramelize the sugar and serve.      

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