Ingredients
- 100 gm cooked pure-goose foie gras medallions (3 1/2 ounces)
- 2 whole large eggs
- 2 large egg yolks
- 1 1/2 cups heavy cream
Preparation
Step 1
Make croutons:
Heat 1/4 inch oil in a 10-inch heavy skillet over Make custard while soup simmers:
Preheat oven to 325°F.
Purée foie gras, whole eggs, yolks, and remaining teaspoon salt in a food processor until very smooth. With motor running, add 1 cup cream in a stream and blend until just combined (do not overprocess, or cream will curdle).
Put soup plates on 2 large baking sheets, then divide custard among them. Bake in upper and lower thirds of oven until just set, 15 to 20 minutes (some custards will cook quicker than others; check each one). Cool to warm.
Cooks' note:
·Custards may be made (but not baked) 4 hours ahead and chilled, covered. Because of chilling, you may need to bake custards a few extra minutes if made ahead.