Foie gras in three versions – foie gras crème brûlée – Christmas Eve Menu 6/9

076The third and last part of my starter was the foie gras crème brûlée. This recipe is my husband’s and it’s a really good one.

To do it, you need : 3.5 oz of draw foie gras, 2 egg yolks, 0.5 cup of milk, 3.5 oz of liquid cream, an apple, 1 oz of brown sugar, salt and pepper.

Preheat the oven at 200 °F. Peel and cut the apple in little cubes. Put it a pan and warm it slowly with a little bite of water for 30 minutes, to make a stewed apples. Mix the foie gras. Add the egg yolks, cream and milk. Add a little bite of salt and pepper and mix again until you have an homogeneous preparation. Mix together the foie gras sauce and the stewed apples. Pour preparation into glass cups. Cook it for 20 minutes in the oven. Let cool it in the kitchen and in a second time, in the fridge.

Just before to serve it, put some brown sugar on the top of each glass cup and caramelize it with the steakhouse of the oven or a blowtorch. It’s ready to serve.

Bon appétit !

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To finish, if you want to serve to your guests the same starter than I’ve done, take some nice plates and put in each one puff, one candy and one crème brûlée. Now, you can manage a nice surprise at the table with this starter which just looks like a dessert.


Crème brûlée

This cream dessert is one of the famous one in France. It’s a very light and delicious dessert. You need 20 minutes to do it and 30 minutes to cook it. After that, wait 30 minutes before to serve it. To do that recipe, you need :

1 vanilla pod, 4 egg yolks, 4.5 oz of sugar, 1 cup of fat milk, 1 cup of sour cream.

Split the vanilla pod in two and get back seeds. Preheat the oven at 300 °F. Put the egg yolks in a big bowl with 3.5 oz of sugar and whip. Ad the vanilla seeds and the milk. Whip again until all the ingredients are homogeneous. Then, add the sour cream and whip.

Put the cream in individual ramekins you can put in the oven and put it in the oven for 30 minutes. After cooking, leave it in the kitchen cooler and 30 minutes in the fridge.

Just before to serve it, powder the top of the cream with the rest of the sugar and grill it to have a caramel. You can grill it with the grill of your oven or with a blowtorch of cooking. Take care, it’s really fast.

Bon appétit !