This foie gras creme brulee recipe makes:
40 ea small cocktail party brulees
8-10 standard size brulees
Recipe first, step by step photos below
- a food processor or blender
- a blowtorch or brulee iron or very hot grill
- a jug, small ladle or funnel
- molds for brulees. small souffle dishes, brulee molds, ramekins, espresso cups, asian ceramic soup spoons are all fine
- baking tray, roasting tray, casserole or something to bake them in – dish or tray with deep sides
- an oven
Foie gras creme brulee is a tasty, fun way to eat and serve foie gras, and the cost is reasonable as it's split between foie gras, cream, milk, eggs, sugar.
It's important to cook the brulees slowly, and most cooks use a water bath (put the dishes of uncooked brulee in a baking tray with deep sides and pour water in the tray halfway up the sides of the dishes.
Bake in the oven at 120 degrees C. It takes around 11 minutes if you have nice shallow molds like the ones pictured below, and the bigger or deeper your molds, the longer it will take.
Don't overcook the brulees or you'll lose the sexy, velvety texture which should be like thick custard when you crack through the crisp caramel layer on top.
Cooking too hot, or without a water bath will form little holes all through the brulee and a hard texture.
Ingredients for foie gras creme brulee
400g foie gras (frozen, fresh or chilled)
400ml whipping cream
300ml fresh milk
8 each egg yolks
3g salt (2/3 tsp) but season to taste
3g pepper (season to taste)
50ml cognac (We use Camus VSOP)
5g sugar (for cotton candy / fairy floss)
150g brown sugar or coconut palm sugar or muscovado sugar or demerara / raw sugar ground in a blender
- Separate egg and keep yolks for this recipe. Set aside whites for another use. Not required here.
- Puree foie gras with salt, pepper and cognac in a chilled food processor
- Add milk and puree 10 seconds on high speed until smooth
- Add cream and egg yolks. Pulse briefly until just mixed. DO NOT mix for long or the cream will whip and separate & curdle.
- Pour into molds for baking. Have an oven pre-heated to 120 degrees C (150 degrees C MAX!)
- Set molds in a tray with sides at least 7cm / a couple of inches high, and carefully pour in water until it comes halfway up the sides of the brulee molds
- Bake until just set – the brulees should wobble just a little in the middle and be cooked around the sides
- Allow to cool. Refrigerate
- Top with brown sugar
- Burn with a blowtorch gently to caramelise the sugar
- We serve ours topped with cotton candy for some texture and fun. Enjoy your.
- Enjoy foie gras creme brulee with a glass of late harvest gewurztraminer, a botrytis riesling, or your favourite sweet sticky dessert wine
Get ingredients ready, chill food processor, and preheat oven to 120 degrees C.
puree the foie gras with salt and pepper – also cognac
Strain the mix and pour into molds of your choice
Bake in a water bath at 120-140C until cooked. They should be ALMOST set, with just a little give and wobble right in the centre when you give them a shake
Chill fully, and then refrigerate before use. They must set fully before you use them
To serve, sprinkle with sugar (we like brown sugar or palm sugar) and caramelise with a blowtorch.
We top ours with fairy floss – a lot of fun.