- Sweet cream 500ml
- Vanilla stick
- 5 egg yolks
- 60g of sugar
- 60g of brown sugar
- 50g of black winter truffle (Tuber Melanosporum – Perigord)
Pour the cream into a bowl. Cut the vanilla stick in half and grate it, finely grate the truffles and put them all together in the cream.
Cook on low heat until it boils, then stir constantly for a few more minutes. Remove from the heat and allow to cool slightly for about half an hour to an hour.
Meanwhile, beat the egg yolks together with the white sugar into a creamy mixture and pour into vanilla and truffle cream. Mix well.
Strain the mixture through a sieve into another bowl and then pour into the bowls for creme brulee.
Arrange the dishes in an oven tray and pour warm water into it to about half of the size of the bowls and place in a preheated oven at 150°C
Bake for 40 minutes.
Take the bowls out of the oven tray and set them aside to cool slightly, then put them in refrigerate for about 2 to 3 hours.
Sprinkle a little brown sugar on the cooled cream and melt the sugar with a kitchen burner until it takes on a golden copper color.