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Pumpkin Crème Brûlée with Black Truffle Shavings
4
Convives
165
Préparation (min.)
20
Cuisson (min.)
Ingrédients
- 500 g of liquid cream at 35%
- Black truffle pieces Plantin
- 4 egg yolks
- Seeds from a vanilla pod
- 200 g of pumpkin flesh
- 1 tsp of cinnamon
- 1 tsp of ground ginger
- Powdered sugar
- Brown sugar
A Refined Alliance Between the Sweetness of Pumpkin and the Intensity of Black Truffle
Beneath its fine caramelized crust, this pumpkin crème brûlée with black truffle bits reveals a creamy texture and delicately fragrant flavor. The naturally sweet softness of the pumpkin perfectly complements the deep, earthy aromas of the black truffle, creating an original and surprising dessert.
The black truffle bits infused in the cream add an elegant and indulgent touch that enhances this recipe inspired by French tradition. With autumnal notes and gastronomic refinement, this crème brûlée offers a subtle balance between sweetness, spices, and aromatic intensity.
A dessert as surprising as it is refined, ideal for concluding a meal on an elegant note.
The black truffle bits infused in the cream add an elegant and indulgent touch that enhances this recipe inspired by French tradition. With autumnal notes and gastronomic refinement, this crème brûlée offers a subtle balance between sweetness, spices, and aromatic intensity.
A dessert as surprising as it is refined, ideal for concluding a meal on an elegant note.
Cuisinez cette recette avec les produits Plantin
Préparation
Infuse the Truffle
In a container, infuse the Plantin black truffle pieces in liquid cream for at least 2 hours. This step allows the deep and characteristic aromas of the truffle to be fully released.
Prepare the Pumpkin
Blanch the small pumpkins (or Hokkaido squash) in boiling water for a few minutes. Drain them and then scoop out the tender pumpkin flesh, which will serve as the base for the crème brûlée.
Make the Crème Brûlée Base
In a saucepan, mix the truffle-infused cream, pumpkin flesh, egg yolks, vanilla seeds, and spices (cinnamon and ginger). Heat gently while stirring until you achieve a smooth and slightly thickened mixture. Pour the mixture into ramekins and let cool before placing in the refrigerator for about 2 hours.
Caramelized Finish
Just before serving, sprinkle each crème with a teaspoon of sugar and a bit of brown sugar. Caramelize with a torch until a golden and crispy crust forms. Serve immediately.
Astuce(s) du Chef Plantin
For an even silkier texture, gently warm the infused cream and pumpkin puree before incorporating them into the egg and sugar mixture. This will result in a smoother and perfectly homogeneous cream.
