Truffle and Vanilla Crème Brûlée
Cooking: 70 min
1 truffle (50g)
110g powdered sugar
50cl de crème fleurette
1 vanilla bean
4 metal custard cups
1 truffle brush
Brush the truffle clean then using a sharp knife, finely chop it.
Split the vanilla bean lengthwise.
Break the eggs and separate the whites and the yolks into two different bowls. beat the yolks with the sugar until the mixture becomes white and foamy.
In a saucepan, boil the cream with the two halves of the vanilla bean.
As soon as it starts to boil, remove the vanilla bean halves.
Proceed to pour the cream into the egg and sugar bowl and beat the mixture. slowly incorporate the chopped truffle.
Preheat the oven to 120o C.
Fill each custard cup with the truffle and vanilla cream; place the cups on a baking tray filled with water.
Cook for 1 hour, occasionally adding water to maintain the original water level.
Once removed from the oven, let the cremes cool down, then set the oven to broil.
Sprinkle their tops with powdered sugar and quickly put them in the oven so that their tops carmelize (this should not take very long).
Crèmes brûlées are served hot or slightly cooled.
Source : Le meilleur de la truffe