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Black Truffle Crème Brûlée by Plantin
> Estimated gourmet budget for the entire recipe: €20–25 per person
Ingredients
Crème Brûlée Base
> 6 egg yolks
> 60 g caster sugar
> 40 cl heavy cream
> 10 cl whole milk
> 1 vanilla bean
> 1 pinch of salt
Black Truffle and Finishing Touches
> 10 g Plantin black truffle pieces
> 10 g Plantin Périgord black truffle (fresh, grated)
> Brown sugar for caramelizing
A signature dessert balancing sweetness and intensity
This Plantin black truffle foie gras reveals an exceptional balance between the smoothness of the liver and the aromatic power of the Périgord black truffle. Paired with a truffled fig compote, it embodies festive indulgence in all its subtlety.
A refined recipe that fully expresses the excellence and generosity of Plantin’s expertise.
Cook this recipe with Plantin products
Preparation of Black Truffle Crème Brûlée by Plantin
In a saucepan, heat the cream and milk with the split vanilla pod and black Plantin truffle pieces. Let simmer for a few minutes, then remove from heat. Cover and let infuse for 15 minutes so the truffle aromas fully permeate the creamy base.
In a bowl, whisk the egg yolks with the sugar until the mixture lightens. Gradually pour in the filtered truffle-infused cream, mixing gently to avoid incorporating too much air. Add a pinch of salt to balance the sweetness.
Divide the mixture into ramekins. Place them in a deep dish filled with hot water halfway up the sides and bake at 110°C for 35 minutes. The cream should be set but still slightly wobbly in the center. Let cool to room temperature, then refrigerate for at least 3 hours.
Just before serving, sprinkle each cream with brown sugar and caramelize using a torch until a thin golden, crispy crust forms. Place a thin slice of black Plantin truffle in the center for a sublime visual and aromatic effect.
Chef Plantin’s tip(s)
For an even more fragrant infusion, let the cream and truffle shavings rest in the refrigerator overnight before cooking.
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Add a few crystals of fleur de sel on the caramelized crust to enhance the sweet-salty contrast.
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Serve with brut champagne or a natural sweet wine to reveal the delicacy of black truffle.
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