Weigh out the ingredients
You'll need heavy cream, sugar, salt, egg yolks, vanilla, and white truffle oil.
Combine 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.
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.
Temper the egg mixture
Pour the custard through a sieve into a large bowl or measuring cup, then divide between the ramekins.
Pour through a sieve
Carefully pour enough boiling water into the baking dish to reach halfway up the ramekins.
Add boiling water
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.
Bake & Cool
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, then serve immediately.
Brûlée & Serve
Enjoy this truffle crème brûlée for a special occasion!