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!
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
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