1 Preheat the oven to 250F/125C/#4.
2 Butter the insides of a medium gratin dish or 10 4-ounce (10cl) ramekins.
3 Bring a medium pot of water to the boil, to use for a water bath.
4 In a medium, heavy bottomed saucepan, heat the cream and milk to the boil.
5 In a bowl, beat the eggs, egg yolks, and brown sugar until thick and light in color. Whisk in the Black Truffle.
6 Slowly add the hot milk to the eggs, whisking constantly. Pour the mixture into the gratin or ramekins, filling halfway.
7 Place the filled dishes in a roasting pan, and place in the oven. Carefully pour the hot water in the pan, covering the dish to the halfway mark.
8 Bake for about 20 minutes. The crèmes should still tremble a bit. Cool for a while, then refrigerate. When ready to serve, sprinkle generously with sugar.
My advice: For crèmes brulees, use a blowtorch to burn the surface sugar, or broil just until crusty.
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