Crème Brûlée with Foie Gras is a culinary delight that combines two superior quality ingredients: crème brûlée, a classic of French cuisine, and foie gras, an emblematic product of southwestern French gastronomy. The preparation consists of mixing fresh cream with eggs and foie gras, then cooking everything in ramekins. The result is a creamy texture, enhanced by the subtle and rich taste of foie gras. The surface is then caramelized with a
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Ingredients
Crème Brûlée with Foie Gras For 10 pieces:
450 g (16 oz) of Foie Gras (raw lobes),
370 g (13 oz) of Cream,
5 g (0.2 oz) of Salt,
1 g of Sugar,
1 g of Pepper,
4 eggs,
Brown sugar
Step-by-step directions
1 Bring the Cream + Salt + Pepper + Sugar to a boil,
2 In the Blender, put the chopped Foie Gras, the Cream on top and blend,
3 Let cool,
4 Once cooled, add the eggs and blend again.
5 Pass through a chinois (fine sieve).
6 Let rest for 6 hours.
7 Fill 3/4 full the ceramic molds of 7/8 cm by 1.5/2 cm in height.
8 Cook at 80°C (175°F) for 25/30 minutes => check by touch.
9 Before serving, sprinkle with brown sugar and caramelize with a blowtorch.
Chef Patrick's Comment
A set cream rather than a crème brûlée (eggs) for this very trendy dish.
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Discover other recipes of meat, or browse the starters category. This dish pairs well with Côtes de Bordeaux Saint-Macaire.
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