White Truffle Honey Creme Brûlée - Profood Limited
  • White Truffle Honey Creme Brûlée

June 15, 2016

It's often said that white truffles – known as the “white diamond" of the culinary world – are best paired with eggs for the simplest yet most decadent culinary creations. During white truffle season, fine-dining restaurants around the world will serve up dishes such as scrambled or baked eggs topped with generous shavings of white truffle.

Of course, there are also products like truffle oil or truffle-infused honey, available from high-end grocers all year-round. This allows home cooks to create similar truffle dishes from the comfort of their own kitchen, without needing to splash the cash on an entire truffle. One example of this is my recipe for a creme brûlée prepared with Tartufino Organic Acacia Honey with White Truffle, which adds a luxurious aromatic twist to a dessert that can be easily prepared at home using simple ingredients.

Serves 4

1/2 cup whole milk
1½ cups whipping cream
6 egg yolks
2 tbsp Tartufino Organic Acacia Honey with White Truffle (alternately, if you’d prefer something a bit less decadent, regular honey like Petrolo’s Acacia Honey works fine too!)
4 tbsp of granulated sugar, plus another 4 tbsp for the topping

Note: You will also need a cook’s blowtorch for this recipe, available from any good kitchen supplies store.


  1. Pre-heat your oven to 150°
  2. Pour the milk and whipping cream into a saucepan, bringing the mixture to just below boiling point using a medium-low heat.
  3. Meanwhile, whisk the egg yolks and 4 tablespoons of granulated sugar together in a bowl. Once combined, stir in the honey.
  4. Slowly pour the hot milk and cream mixture into the egg mixture to form a custard, continually whisking to prevent the eggs from curdling.
  5. Prepare four small ramekins or shallow ovenproof dishes. Place into a large baking pan with the sides at least as high as the ramekins. Boil a kettle of water.
  6. Using a sieve, strain and evenly pour the custard mixture into your ramekins until each dish is around two-thirds full. Pour boiling water into the baking pan, forming a water bath approximately two-thirds of the way up the ramekins’ sides.
  7. Carefully place the baking pan containing the custard-filled ramekins into the oven and bake for 30-40 minutes until the custard is set. You can test this by gently shaking the ramekins – the custard should have just a slight wobble.
  8. Remove the ramekins from the water bath, wait until cool and then chill in the refrigerator for at least four hours, or ideally overnight.
  9. To serve, place one tablespoon of sugar evenly on top of each fully set custard. Use your chef’s blowtorch to caramelise the sugar until it forms a crisp topping. Consume immediately! 

For more of Gary’s food adventures, head to his blog Joie De Vivre.

About The Author

A self-professed gourmand who loves both eating out and experimenting with new cooking techniques at home, Gary also writes his own blog Joie de Vivre to keep track of his many eating and travelling adventures (as well as occasional mumblings about random things!). When he's not too busy eating, drinking, cooking and sleeping, he enjoys travelling, collecting kitchen gadgets, watching football and playing golf. Follow him on Instagram for even more food inspiration!

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