“A delicate truffle taste with the so frenchy crème brûlée”

INSTRUCTIONS :

1- Warm the cream in a sauce pan, add the black truffle slices and let infuse. If you use preserved summer truffles also add the juice.

2- Beat egg yolks in an omelet in a bowl and pour the warm cream on top. Mix well. Season with salt.

3- Poor the mixture into small ramequin with black truffle slices at the bottom and put in the oven for 30 min in 100 °C.

4- Keep in the refrigerator for few hours. Caramelize with the blowtorch and add some black truffle slices on top before serving.

Bon Appétit!