A luxurious twist on the classic French dessert, this velvety crème brûlée is infused with vanilla and black truffle, creating an elegant harmony of sweet and savory notes worthy of a fine dining finale.
INGREDIENTS:
Serves 6
Truffle Crème Brûlée
- 1 cup heavy cream
- 3 eggs
- ¼ cup granulated sugar
- 1 vanilla bean
- 2 oz black truffles, finely chopped
DIRECTIONS:
Truffle Crème Brûlée
Split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and pod to the cream and bring just to a simmer. While the cream is heating, whisk together the eggs and sugar until pale yellow and slightly thickened.
Slowly ladle the hot cream into the egg-sugar mixture while whisking continuously to temper the eggs. Remove the vanilla pod, then strain the mixture through a fine chinois for a smooth custard. Fold in the finely chopped truffles.
Pour the custard into a shallow baking dish or individual ramekins, filling to a depth of ½–¾ inch. Place in a warm water bath and bake at 300°F (150°C) for 30–35 minutes, or until the custard is just set with a slight wobble in the center.
Remove from the water bath and refrigerate immediately. Chill completely until set.
Plating
Garnish each portion with freshly shaved truffle before serving.
Recipe courtesy of Michelin-starred Chef Roland Passot (La Folie, San Francisco), for the 2026 Napa Truffle Festival.
