Mix the egg yolks and cream together in a bowl until completely incorporated.
Pour the milk into a heavy-based saucepan and bring to 35°C (95°F). Add the sugar and glucose, and stir well to dissolve. Bring the temperature to 45°C (115°F). Finely slice the truffle on a truffle slicer and add to the warm milk and sugar. Cover and leave to infuse for 10 minutes.
Add the egg and cre