Crème brûlée with duck foie gras Ingredients: pepper salt sugar white sugar mixed with 4 or 5 Chinese spices - 200 g of - fresh foie gras - 1 dl of - full cream - 0.25 dl of - milk - 2- egg yolks.
Utensils： 1 Blender 1 Wooden spoon 1 salad bowl 1 Top 5 of the best colanders -
Cooking:
20 min
Phase 1
1) Heat the milk and cream.
Phase 2
2) Blanch the egg yolks with 10 g of sugar until foamy.
Phase 3
3) Pour the boiling milk-cream mixture over the yolks, mixing wellnger then add the foie gras cut into cubes. Reduce in a blender.
Phase 4
4) Filter using a strainer and season with salt and pepper (pepper well). Pour the mixture into small molds (mini trays).
Phase 5
5) Cook for 20 to 25 minutes in a bain-marie, in an oven at 90°C.
Phase 6
6) Let cool and refrigerate.
Phase 7
Finishes:
Phase 8
Just before serving, sprinkle with sugar and spices and caramelize with a blowtorch. Be careful because the mold heats up (wait another 2-3 minutes).
Utensils： 1 Blender 1 Wooden spoon 1 salad bowl 1 Top 5 of the best colanders -
Cooking:
20 min
Phase 1
1) Heat the milk and cream.
Phase 2
2) Blanch the egg yolks with 10 g of sugar until foamy.
Phase 3
3) Pour the boiling milk-cream mixture over the yolks, mixing wellnger then add the foie gras cut into cubes. Reduce in a blender.
Phase 4
4) Filter using a strainer and season with salt and pepper (pepper well). Pour the mixture into small molds (mini trays).
Phase 5
5) Cook for 20 to 25 minutes in a bain-marie, in an oven at 90°C.
Phase 6
6) Let cool and refrigerate.
Phase 7
Finishes:
Phase 8
Just before serving, sprinkle with sugar and spices and caramelize with a blowtorch. Be careful because the mold heats up (wait another 2-3 minutes).