Foie gras is not just for the holidays, you can eat it all year round even if it remains a luxury product. It can be highlighted through a crème brûlée, it’s a fairly classic recipe that can be adapted by adding a brunoise of vegetables, for example (carrots, potatoes and Paris mushrooms) at the bottom of the casserole.
Ingredients for 6 ramekins:
- – 150g 100% South-West foie gras
- – 4 egg yolks
- – 20 cl of milk
- – 30 cl of liquid cream
- – 6 to 8 teaspoons of brown sugar
Cut the foie gras into pieces, mix it with the milk, cream and egg yolks.
Once the mixture is ready we will pass it through a strainer then salt and pepper.
At the same time, cook the vegetables in a pan or in water as desired. It is important to drain the vegetables well so that there is no water in the preparation when the cream is poured.
At the bottom of the ramekin, place the brunoise of vegetables of your choice, then add the cream.
Once the mixture is distributed in the ramekins, cook the creams in a bain-marie in the oven for 30 to 40 minutes at 160°.
The crème brûlée should have a quivering texture.
Leave the creams to cool then place them in the fridge for half an hour to an hour.
Before serving sprinkle the surface with brown sugar. Caramelize with a torch.
Do not hesitate to make your crème brûlée with one of our fruity foie gras to bring a little freshness.
