Stéphane Reynaud

Crème Brûlée au Foie Gras

Foie Gras Crème Brûlée

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Preparation info
  • For

    6

    • Difficulty

      Medium

    • Ready in

      45 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Fresh foie gras 300 g
  • Pouring cream 500 ml
  • Egg yolks

Method

  1. De-vein the foie gras and process until smooth.
  2. Whisk the cream with the egg yolks, add the nutmeg and season. Mix together with the foie gras mousse and pass through a chinois.
  3. Pour the foie gras cream into 6 ramekins and cook in a bain-marie in a 120°C oven