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Truffle Crème Brûlée
Truffle Crème Brûlée
Truffle Crème Brûlée
Truffle Crème Brûlée cover
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From the Cook
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Truffle Crème Brûlée

atsloanestable.com

Ingredients

0 allergens identified

Instructions

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Instructions

1
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Preheat the oven to 325 degrees F and place 4 ramekins in a large baking dish.
2
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Bring a medium pot of water to a boil.
3
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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.
4
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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.
5
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Temper the egg mixture by very slowly pouring in the heavy cream while whisking vigorously.
6
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Once all of the heavy cream has been mixed in, add in the vanilla and truffle oil.
7
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Pour the custard through a sieve into a large bowl or measuring cup, then divide between the ramekins.
8
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Carefully pour enough boiling water into the baking dish to reach halfway up the ramekins.
9
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Bake the crème brûlée for about 30-35 minutes or until set but slightly jiggly in the center.
10
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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.
11
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Once cool, place in fridge uncovered to chill overnight.
12
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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)

  • Water Bath Precision 🛁
    Use a water bath (bain-marie) filled to halfway up the ramekins and maintain 325°F oven temperature for creamy, custard-like texture without cracks or overcooking.
  • Truffle Oil Timing ⏱️
    Add truffle oil to the warm cream mixture and let it infuse for 5-10 minutes before straining through a fine sieve to maximize flavor without grittiness or overpowering bitterness.
  • Vanilla-Truffle Balance 🎯
    Use vanilla bean paste (not extract) and reduce it slightly to prevent competing flavors, allowing the truffle to shine as the star ingredient rather than an afterthought.
  • Custard Doneness Test 🥚
    Bake until the edges are set but the center jiggles slightly when gently shaken—it will continue cooking as it cools, resulting in perfect silky texture when chilled for 6+ hours.
  • Caramelization Mastery 🔥
    Sprinkle a thin, even layer of sugar just before torching and use quick, circular motions to achieve an amber crust without scorching the custard underneath.

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About the Cook

Sloan’s Table

Sloan’s Table

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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. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.

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