Description
A savoury twist on a classic. Rich foie gras custard baked until just set, then finished with a crisp brûléed sugar top.
Ingredients:
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120g foie gras
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200ml double cream
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1 egg yolk
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Salt
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White pepper
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Sugar (for top)
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Optional: splash Cognac
Instructions:
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Blend foie gras, cream, yolk, salt, pepper, and Cognac.
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Pour into ramekins. Bake in water bath at 120°C for 35 min.
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Chill completely.
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Sprinkle sugar. Caramelise with torch or grill.
