- 60 mins
- 600 mins
Ingredients
- 6 oz (150g) Bloc de Foie Gras de Canard
- 3 egg yolks
- 1 Tab. milk
- 3/4 cup whipping cream
- a half cup of white sugar
- salt and pepper to taste
Preparation
Step 1
Preheat the oven 215 deg F.
In a mixing bowl, cut the foie gras into pieces. Add the whipping cream.
Add in milk and egg yolks.
Season with salt, pepper.
Combine with a hand mixer until the mixture is homogeneous.
Place the ramekins into a roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins.
Bake at 215 deg F for 45-60 min. minutes, until the mixture is softly set.
Lift the ramekins out of the roasting pan with oven gloves and allow them to cool at room temperature for 30min.
Put in the fridge to cool completely, at least 2 hours or overnight.
Sift a generous amount of sugar evenly over custard. Using a torch, melt the sugar and form a crispy top.
Allow the crème brulee to sit for at least 5 minutes before serving.