FOIE GRAS CUSTARDS

By BobD

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Ingredients

Foie gras 150 g
Egg yolks 5 each
Heavy cream 500 ml
Kosher salt and freshly ground black pepper to taste
Balsamic vinegar to taste
Truffle oil to taste

Details

Servings 8
Adapted from plateonline.com

Preparation

Step 1

1. Purée foie gras with egg yolks until smooth. Add heavy cream and blend. Season to taste with salt, pepper, balsamic vinegar and truffle oil.

2. Ladle 100 milliliters of batter into a greased custard cup; repeat with remaining batter and cups. Bake in a water bath at 350 degrees F until custard is just set, 25 to 35 minutes. Cool to room temperature; reserve.