Preheat the oven to 125°C.
In a saucepan, bring the milk and cream to a boil.
In a bowl, put the 4 whole eggs and the 4 extra yolks. Pour the powdered sugar over the eggs and whiten the preparation with a whisk.
Gently pour the contents of the saucepan into the bowl, stirring constantly.
To grate truffle finely with a grater and add it to the preparation, mix well.
Divide the mixture into ramekins.
Place the ramekins in the oven for 40 minutes.
At the end of cooking, the cream should be set but still quivering. Leave the creams to cool in the fridge.
To serve, dust each cream with a nice layer of brown sugar. Caramelize them with a blowtorch or put them under the broiler.
Decorate with beautiful strips of truffles .
Serve for tasting.