Crème brûlée with white truffle
We recommend you a very nice way to flavour and enhance your crème brûlée. Try it, you will be delighted!
1. The day before brush the truffle under cold water and dry it well. Chop half of it finely. Set aside the other wrapped in a paper towel in the fridge. Chop the truffle slices coarsely. Crush the hazelnuts
2. Pour the milk and cream in a pan. Add salt and pepper lightly. Add the hazelnuts. Bring to a boil then remove from heat. Add the chopped truffles. Cover and leave to cool. Preheat the oven at 100°C (th. 3/4).
3. Whisk the yolks in a bowl. Pour in the truffle cream and stir, then filter the mixture. Divide onto Chinese spoons that are suitable for the oven. Place the spoons on an oven tray and bake for 35 minutes.
4. Remove the cream from the oven and leave to cool before placing in the fridge for the next day.
5. Before serving, grate the rest of the truffle on top of the cream and sprinkle the parmesan. Brown the surface with a torch. Serve.
Photo credit : Sucré Salé
