Black truffle is great friends with cream, eggs and sugar so it’s no wonder that Madame’s take on Crème Brûlée is heavenly. We love truffle so suggest using 5 grams per serve, which gives a deliciously strong hit of black truffle. But you might like to adjust how much truffle you use, to suit your (and your guests’) tastes.

Serves 6


600 ml double cream
100 ml pouring cream
¼ tsp freshly ground cardamom
6 egg yolks
80 g caster sugar
15-30 g black truffle

For topping

40 g caster sugar
20 g brown sugar


Preheat oven to 150 degrees (fan). Put six small ramekins (about 150 ml capacity) into a large oven-proof dish and fill so the water comes half way up the side of the ramekins.

Put the cream and ground cardamom into a medium-sized heavy based saucepan. Over a low heat, bring just to a simmer then take off the heat.

Meanwhile, in a bowl, whisk the egg yolks and sugar until it becomes pale and thick.

In a thin stream, gradually pour the cream mixture into the egg mixture, whisking gently to combine. Using a spatula, transfer the brûlée mixture to a jug that will allow easy pouring then evenly pour this mixture into each ramekin.

Finely grate black truffle into each then with the tip of a spoon, gently combine the truffle into the cream. Skim off any bubbles from the surface. Place the dish into the oven and bake for 40-45 minutes or until the middle has a slight wobble. Leave to cool for 15 minutes and then chill in the fridge for four hours.

To caramelize the brûlées, combine the caster sugar and brown sugar. Scatter an even layer of the sugar on the top of each ramekin. Hold the blowtorch just above the sugar, moving it quickly over each part until caramelised. You can also use a grill, but you may need to put the brûlées back in the fridge for 30 minutes.