1. Preheat oven to 120 °C (250 °F). Line a baking sheet with parchment paper. Prepare 4 crème brûlée ramekins. Set aside.
2. Clean the fresh mushrooms and cut them into pieces if they are too big.
3. Heat butter in a non-stick skillet. Sauté the shallot for 1–2 minutes. Add the mushrooms and season with salt and pepper to taste. Cook for 5 minutes or until the water completely evaporates from the mushrooms. Set aside.
4. Whisk together eggs, egg yolks, 35% cream, milk, and truffle oil in a bowl. Season with salt and pepper to taste.
5. Pour the mixture into the 4 ramekins.
6. Evenly garnish each ramekin with sautéed black trumpets.
7. Bake in the oven for 40–45 minutes. Remove from the oven and let cool.
8. Add a little sugar on top of each crème brûlée. Caramelize using a torch for a few seconds or until the top is golden and crispy.
9. Serve immediately.

Chef’s secret

1. If you’re using dried black trumpets—and you may need to if they’re out of season—it’s key to thoroughly rehydrate them for the best possible texture. Immerse them in warm water for at least 30 minutes, pat dry, then drain and squeeze gently to remove the excess water. This step helps give them a texture similar to fresh mushrooms to better absorb the flavours of the recipe.
2. You can infuse some of the mushrooms in the hot cream for 10 to 15 minutes, then run the cream through a sieve to remove the mushrooms. This gives the cream a deep, rich mushroom flavour, enhancing the taste of the mushroom you’ll add later.
3. When caramelizing the sugar on top with a torch, start on low and gradually turn up the heat. This helps the sugar melt evenly without burning it. As the sugar begins to melt and becomes a thin layer of liquid, turn up the heatto create a beautiful golden crème brûlée crust.

These tips should help you make a black trumpet crème brûlée that’ll marvel your guests with its aromatic flavours and perfect texture. Enjoy!