Creme Brulee With Truffles

• 12 egg yolks
• 6 tablespoons sugar
• 2 1/4 teaspoons black truffle trimmings tied in cheesecloth
• 2 1/2 cups double cream
• 1 cup whipping cream
• 1 teaspoon chopped black truffle
• Soft brown sugar

1. In a large bowl, whisk egg yolks and sugar until light and fluffy.
2. Tie truffle trimmings with a double thickness of cheesecloth to form a small bag.
3. Boil double cream, whipping cream and trimmings in a pan over medium heat.
4. Whisk half the hot mixed cream into the egg yolks, then whisk this mixture into the remaining cream mixture.
5. Over low heat, stir constantly until it starts to steam (do not boil) and coats the back of a wooden spoon.
6. Pour through a sieve into a 1 1/2-quart souffle dish and stir in the chopped black truffle.
7. Let cool, cover with plastic and refrigerate until set, at least 3 hours.
8. Just before serving, sprinkle the custard with a thin layer of brown sugar and place under insanely hot broiler or blowtorch just until sugar melts and is golden brown.
9. Serve immediately.

egg yolks, sugar, black truffle, double cream, whipping cream, black truffle, brown sugar

Taken from cooking.nytimes.com/recipes/7581 (may not work)