Name: Truffle Crème Brûlée
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 454 grams heavy cream; 66 grams granulated sugar; 0.25 tsp kosher salt; 4 egg yolks; 1 tsp vanilla bean paste or extract; 1 tsp truffle oil; 4 tablespoons granulated sugar

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Truffle Crème Brûlée

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Ingredients

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Instructions

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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 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!

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Tips & Tricks (5)

Temperature Control for Silky Custard 🌡️
Use a water bath set to exactly 325°F and bake for 30-35 minutes until the custard jiggles slightly in the center—this prevents overcooking and ensures a creamy, luxurious texture rather than a rubbery result.
Truffle Oil Application Timing ⏱️
Swirl truffle oil into the cream mixture just before pouring into ramekins rather than during cooking, as high heat diminishes its delicate, earthy aroma and flavor profile.
Proper Egg Yolk Tempering Technique 🥚
Slowly whisk hot cream into your egg yolks while whisking constantly, then strain the mixture through fine mesh to eliminate lumps and guarantee silky-smooth custard without any curdled bits.
Caramelized Sugar Layer Mastery 🔨
Spread an even, thin layer of sugar on top just before torching, and use quick, circular motions to create a deep amber crust in 20-30 seconds without burning—allow it to cool for 2-3 minutes before serving for the perfect crackling texture.
Chilling Strategy for Optimal Results ❄️
Refrigerate the baked custards for at least 6 hours or overnight before caramelizing, which firms the custard, prevents it from sweating, and allows flavors to meld beautifully for enhanced truffle complexity.