Elite Recipes: A Weekend of French Fare
Foie Gras Crème Brulee
- salt
- 20 ml (4 teaspoons) brown sugar
- 2 pieces egg yolks
- 100 g (3½ oz.) foie gras
- 25 ml (½ cup) 35% cooking cream
- 125 ml (½ cup) milk
- Preheat oven to 150°C (300°F).
- Boil milk and cream, then add foie gras cut into pieces. Let simmer for 3 to 4 minutes.
- Place mixture in a blender and blend until creamy.
- Add egg yolks and blend again until smooth. Pour mixture into 6 small baking ramekins.
- Bake for 45 minutes.
- Remove from oven and let cool. Set aside until ready to serve.
- Just before serving, sprinkle each crème brûlée with brown sugar and caramelize under broiler or using a culinary torch.
