• Milk – 200 ml
  • Cream – 200 ml
  • Egg Yolks – 6
  • Rhum – 20 ml
  • Brown sugar – 3 tsp.
  • Vanilla beans – ½
  • Orange zest – Q.s.
  • Toasted walnuts – Q.s.
  • White Truffle Honey – Q.s.



Bring to a boil milk, heavy cream and the vanilla pod. Beat the egg yolks with a couple of White Truffle Honey spoons until the yolks become creamy, adding a little at a time the hot vanilla-flavored milk, by stirring it in the mix.

Pour the cream into fireproof porcelain molds through a strainer. Arrange the molds either on a pan or on a mold for pies, pouring just enough hot water for 2/3 of the molds to be immersed.

Leave the cream covered in the oven for about 70 minutes at 280° F.  For the caramelization process, you can proceed with the special caramelizer, or (after removing the water from the pan) you can return the molds back into the oven for a few minutes under the grill.  The surface of the cream must have a “burnt” appearance. Remove the cream from the oven, allowing to fully cool before putting it in the refrigerator.

Grate a light orange peel on the Crème Brulee molds,  crumbling toasted walnuts on top.  As a last step, garnish the dessert with a teaspoon of White Truffle Honey.