Foie Gras Creme Brûlée
Serves 6
Ingredients
Method
250 g. Foie Gras
50 ml. Milk (Full Fat)
200 ml. Cream (Whipping)
4 Egg Yolks
¼ tsp. Salt (Maldon Sea )
¼ tsp. Pepper (Ground Black)
½ tsp. Couple of Drops of White Truffle Oil
Add all the ingredients into a liquidiser and blitz until smooth, then pass through a fine sieve.
Pour into 6 ramekins and cook in a bain-marie ( a roasting tin with a cloth on the bottom and half filled with hot water) at 100ºC / 212ºF until they are set in the centre, approximately 35 minutes.
Chill when cooked in the refrigerator and glaze with caster sugar then caramelise with a blow torch before serving.
N:B: You can also add some diced foie gras to the bottom of the ramekins before adding the mixture for an extra foie gras punch.