Truffled Crème Brûlée
Ingredients
500mL double cream
100mL whole milk
5 egg yolks
1 vanilla bean
95g castor sugar
Small truffle (15-30g)
60g demerara sugar
Method
Shave 5g truffle into the cream and place eggs in a sealed contained with truffle to infuse overnight.
Preheat oven to 130C, place six ramekins onto an ovenproof dish and fill the dish with water to reach half way up the ramekins.
Strain the truffle from the cream.
In a saucepan add the cream and milk.
Slice the vanilla bean lengthwise and scrape out the seeds. Add seeds and the pod to the cream mixture.
Bring slowly to the boil then take off the heat.
In a separate bowl, whisk the egg yolks and sugar until they become pale and thick.
Strain the cream mixture and discard the vanilla pod.
Pour into the egg mix slowly, whisking constantly to combine. Divide into the ramekins.
Bake in the oven for about 40 mins or until just set and still a bit wobbly.
Once cool, refrigerate at least 4 hours (24 hours is ideal).
To serve sprinkle sugar over the crème. Using a blowtorch, move quickly over the top until each part is caramelized. Option to garnish with a few pieces of fresh shaved black truffle.