Foie Gras Crème Brûlée
Yield 2 SERVINGS
- ¾ cup heavy cream
- ½ cup whole milk
- 3 Grade-A Duck Foie Gras Slices
- 2 egg yolks
- 1½ teaspoons caster sugar, plus more as needed to brûlée
- ¼ teaspoon quatre epicés, or equal parts pepper, nutmeg, clove, and cinnamon
- ¼ teaspoon fleur de sel, plus more to taste
- Toasted brioche, for serving
Recipe notesTry an indulgent twist on classic crème brûlée with our recipe for foie gras enriched custard. Serve as dessert or as an appetizer with toasted brioche and Sauternes.
- Preheat the oven to 325 degrees F.
- Rough chop 2½ slices of foie gras, then pass through a fine mesh strainer or tamis into a small bowl. Add ¼ cup of heavy cream and whisk until smooth. Set aside. Cut remaining half slice horizontally into 2 thin pieces. Place slices on plate, cover with plastic wrap, and refrigerate.
- In a small saucepan, heat the remaining cream and milk over medium-high flame until just before boiling. Remove pan from heat; whisk in reserved foie gras and cream mixture. Pour mixture through a fine mesh strainer into a bowl.
- In a medium bowl or glass measuring cup with pouring spout, whisk together egg yolks and sugar until pale in color and sugar is dissolved. Stir in quatre épices and salt. Temper the egg mixture by adding the hot cream mixture one spoon at a time while whisking until combined. Pour the custard mixture evenly into each ramekin.
- Make a water bath: Place the ramekins on a rack or tea towel in a roasting pan; add enough water just off a boil to reach halfway up the sides of the ramekins. Cover pan loosely with foil and bake for 40 minutes. Remove foil and continue baking until custards are just set, about 5-10 minutes more. Custards should remain jiggly but not liquid.
- Move ramekins to a cooling rack for 10 minutes then chill in refrigerator. (Custards should be removed from the refrigerator about 20 minutes before serving.)
- When ready to serve, heat a dry skillet over high heat. Remove remaining thin slices of foie gras from refrigerator. Score with a sharp knife in a cross-hatch pattern; season liberally with salt. Sear until golden on each side, about 1 minute total. Drain on paper towel.
- Evenly coat the top of each ramekin with caster sugar. Using a kitchen torch, deeply caramelize each custard. Allow to cool for about 1 minute then top with seared foie gras. Serve immediately with toasted brioche.