Truffle Crème Brûlée

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!