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    Home » Recipes » Specialty Desserts

    Published: Dec 19, 2022 · Modified: Mar 8, 2023 by Sloane · This post may contain affiliate links · Leave a Comment

    Truffle Crème Brûlée

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    Jump to Recipe - Print Recipe
    5 from 2 votes

    This truffle crème brûlée requires just 6 ingredients and bakes up so creamy & smooth with a subtle truffle flavor. It's perfect for any special occasion!

    This post is sponsored by Roland Foods. All opinions are my own. Thank you for supporting the brands that make Sloane's Table possible! 

    creme brulee broken open with spoon.

    This truffle crème brûlée is a heavenly dessert with an unexpected, yet delicious flavor profile. Roland Organic White Truffle Oil turns a classic crème brûlée into an elevated sweet & savory custard that tastes absolutely magical with the caramelized sugar. It's the perfect easy, yet impressive dessert for any special occasion!

    For more specialty desserts, try Oreo Tiramisu for Two, Homemade Mini Marshmallows, Mini Flourless Chocolate Cake, and Chocolate Tiramisu Cake.

    Jump to:
    • Why you'll love this crème brûlée
    • Ingredient Notes
    • Step by Step Instructions
    • Expert Baking Tips
    • Recipe FAQs
    • Storage Tips
    • Baking in Grams
    • Other specialty desserts to try
    • 📖 Recipe
    • 💬 Reviews

    Why you'll love this crème brûlée

    • Signature Caramelized Sugar Top: How can you say no to a thick layer of caramelized sugar that makes that beautiful crack sound when you break it open to reveal a creamy custard underneath?!
    • Smooth & Creamy Texture: The custard bakes up into a super smooth & creamy consistency that's so good, you'll want to go for seconds!
    • Subtle Truffle Flavor: The combination of truffle oil & vanilla in the form of a silky smooth custard is a culinary experience you do not want to miss!
    creme brulee in white ramekins next to bottle of truffle oil.

    Ingredient Notes

    Ingredient quantities are listed in the recipe card below. Here you'll find notes on why I chose certain ingredients, as well as ingredient substitutions. 

    ingredients for truffle creme brulee.
    • Heavy Cream: Heavy cream is the primary ingredient, so be sure to use a high-quality brand!
    • Sugar: You'll need just a ⅓ cup of granulated sugar for the custard and a few tablespoons for giving this dessert that signature brûlée top.
    • Kosher Salt: Not all salt is made equally! Some are saltier than others and may have additives, like anti-clumping and anti-caking agents. I highly recommend using a coarse kosher sea salt.
    • Egg Yolks: Egg yolks are what make this a custard-like dessert!
    • Vanilla: Add a touch of vanilla bean paste to round out the flavors.
    • Roland Organic White Truffle Oil: Truffle oil is very potent, so 1 teaspoon of Roland Organic White Truffle Oil is just enough to add a beautiful balance of sweet & savory.

    Step by Step Instructions

    egg yolk mixture in glass bowl.
    STEP 1
    egg yolk mixture being tempered.
    STEP 2

    STEP 1: Combine the sugar & egg yolks. In a large bowl, whisk together the sugar, salt, and egg yolks until the sugar dissolves and the mixture flows off of the whisk.

    STEP 2: Temper the egg mixture. Temper the egg mixture by very slowly pouring in the hot heavy cream while whisking vigorously. Once all of the heavy cream has been mixed in, add in the vanilla and Roland Organic White Truffle Oil. 

    custard mixture in white bowl.
    STEP 3
    custard divided between ramekins.
    STEP 4

    STEP 3: Pour through a sieve & divide. Pour the custard through a sieve into a large bowl or measuring cup, then divide between the ramekins. 

    STEP 4: Add boiling water. Carefully pour enough boiling water into the baking dish to reach halfway up the ramekins. 

    baked creme brulee in white ramekins.
    STEP 5
    sugar being caramelized on one creme brulee.
    STEP 6

    STEP 5: Bake & Cool. 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. 

    STEP 6: Brûlée & Serve. Once the crème brûlée is ready to be served, sprinkle one tablespoon of sugar in an even layer on each. Use a torch to caramelize the sugar, and enjoy!

    Expert Baking Tips

    • Have a pot of boiling water ready. Before you start making this recipe, be sure to bring a pot of water to a boil so it's ready when it's time to bake the crème brûlée.
    • Temper the egg mixture. To ensure the egg yolks are not cooked by the hot heavy cream, pour the heavy cream very slowly into the egg mixture while whisking simultaneously.
    • Gradually cool the crème brûlée. With any custard it is essential to avoid any dramatic changes in temperature in order to prevent cracks. Once the crème brûlée is done baking, allow it to cool completely at room temperature before chilling the fridge overnight.
    • Wait to brûlée until just before serving. The caramelized sugar will turn liquid in the fridge, so be sure to wait to brûlée them until just before serving.
    truffle creme brulee in white ramekin.

    Recipe FAQs

    How to know when crème brûlée is done baking:

    Crème brûlée should be baked at a low temperature (325 degrees F) for about 30-35 minutes. You will know it's done when it appears set and has a slight jiggle in the center when you shake the pan.

    How to prevent cracks in the custard:

    To prevent cracks, bake the crème brûlée in boiling water and avoid dramatic changes in temperature. Baking them in a dish filled with boiling water encourages them to bake evenly, rather than baking faster from the outside in. When the crème brûlée is done baking, allow it to cool completely at room temperature. This could take up to 2 hours. Then, chill them overnight in the fridge.

    Storage Tips

    Crème brûlée without caramelized sugar can be stored in the fridge for up to 3 days. Crème brûlée with caramelized sugar should be served immediately. 

    creme brulee broken open with a spoon.

    Baking in Grams

    All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale. 

    If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

    But trust me, once you try baking in grams you'll never turn back!

    Happy baking! x

    closeup of truffle creme brulee broken open with a spoon.

    Other specialty desserts to try

    • chocolate swiss roll cake slices on white plates.
      Chocolate Swiss Roll
    • slice of chocolate tiramisu cake on plate with fork.
      Chocolate Tiramisu Cake
    • mini red velvet whoopie pies stacked
      Mini Red Velvet Whoopie Pies
    • homemade marshmallows in small tray
      Homemade Mini Marshmallows

    If you tried this recipe, I'd love to know how it turned out for you! Leave a star rating & review below and post a picture (or video!) on Instagram and tag me so I can see your bakes! Not ready to make this recipe yet? Click the heart button on the right of your screen to save it for later 🙂

    📖 Recipe

    creme brulee broken open with spoon
    5 from 2 votes
    Print Recipe Pin Recipe Save for LaterSaved!

    Truffle Crème Brûlée

    This truffle crème brûlée requires just 6 ingredients and bakes up so creamy & smooth with a subtle truffle flavor. It's perfect for any special occasion!
    Prep Time 30 minutes mins
    Cook Time 30 minutes mins
    Total Time 1 hour hr
    Servings4 servings
    CourseDessert
    CuisineAmerican
    AuthorSloane
    Prevent your screen from going dark

    Equipment

    Kitchen Scale
    Mini Cocottes
    Kitchen Torch

    Ingredients

    • 454 g (2 cups) heavy cream
    • 66 g (⅓ cup) granulated sugar
    • ¼ teaspoon kosher salt
    • 4 egg yolks
    • 1 teaspoon vanilla bean paste or extract
    • 1 teaspoon Roland Organic White Truffle Oil
    • 4 tablespoon granulated sugar, for sprinkling

    Instructions

    • 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 or about 200 degrees F, stirring very 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 very slowly pouring in the heavy cream while whisking vigorously. 
    • Once all of the heavy cream has been mixed in, add in the vanilla and Roland 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. 
    • Once the crème brûlée is ready to be served, sprinkle one tablespoon of sugar in an even layer on each. Use a torch to caramelize the sugar, and enjoy!

    Notes

    • Have a pot of boiling water ready. Before you start making this recipe, be sure to bring a pot of water to a boil so it's ready when it's time to bake the crème brûlée. 
    • Temper the egg mixture. To ensure the egg yolks are not cooked by the hot heavy cream, pour the heavy cream very slowly into the egg mixture while whisking simultaneously. 
    • Gradually cool the crème brûlée. With any custard it is essential to avoid any dramatic changes in temperature in order to prevent cracks. Once the crème brûlée is done baking, allow it to cool completely at room temperature before chilling the fridge overnight. 
    • Wait to brûlée until just before serving. The caramelized sugar will turn liquid in the fridge, so be sure to wait to brûlée them until just before serving. 

    Nutrition Facts

    Serving: 1serving | Calories: 567kcal | Carbohydrates: 33g | Protein: 6g | Fat: 47g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 323mg | Sodium: 185mg | Potassium: 128mg | Sugar: 33g | Vitamin A: 1928IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 1mg
    Tried this recipe?Tag @sloanes.table on Instagram and write a star review below!

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    Hi, I'm Sloane! Welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries.

    Learn more about me →

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