Creme brulee is a dish I set out to master when I was in medical school - it made me feel adult in a time when none of the other parts of my life were quite contributing (ie, 300 square foot apartment, still wearing a backpack, no income and knowing where every free pizza lunch would be on any day of the week on campus). It was cheap and luscious and could be made in advance, and I could serve it with coffee when my aunt came over to sit at my little outdoor-turned-dining table and feel like a real hostess. Recently, I was shopping at the Shaker Square Farmer's Market and picked up a snack of macaron at the Coquette Patisserie stand, one of which was a white truffle and vanilla flavor which was earthy and rich; I knew the flavor would make a great nuance to creme brulee. I use a pared down version of Alton Brown's creme brulee as my base recipe (especially his recommended rest time, a real "ingredient" ensuring a great final texture.) Enjoy!

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