Truffle Crème Brûlée

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.

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!

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. 

• 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 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. 

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. 

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.

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. 

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