Mousses / Hors d'oeuvres

Crème Brûlée au Foie Gras

with Bloc de Foie Gras de Canard - Block of Fattened Duck Liver

6 Servings


​5 / 6 oz. Bloc de Foie Gras de Canard

3 Egg yolks

0.5 fl oz. Milk

5/6 oz. Whipping Cream

Half cup of white sugar

Salt & pepper


​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 40-45 minutes, until the mixture is softly set

Lift the ramekins our 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 mount 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