CREME BRULEE WITH TRUFFLES
Provided by Jonathan Reynolds
Categories project, dessert
Time 3h20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a large bowl, whisk egg yolks and sugar until light and fluffy.
- Tie truffle trimmings with a double thickness of cheesecloth to form a small bag. Boil double cream, whipping cream and trimmings in a pan over medium heat.
- Whisk half the hot mixed cream into the egg yolks, then whisk this mixture into the remaining cream mixture. Over low heat, stir constantly until it starts to steam (do not boil) and coats the back of a wooden spoon.
- Pour through a sieve into a 1 1/2-quart souffle dish and stir in the chopped black truffle. Let cool, cover with plastic and refrigerate until set, at least 3 hours.
- Just before serving, sprinkle the custard with a thin layer of brown sugar and place under insanely hot broiler or blowtorch just until sugar melts and is golden brown. Serve immediately.
Nutrition Facts : @context http, Calories 603, UnsaturatedFat 20 grams, Carbohydrate 20 grams, Fat 56 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 33 grams, Sodium 65 milligrams, Sugar 19 grams
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