Dec 4, 2009

Fois gras crème brulée with cognac

A beautiful appatizer for the X-mas Dinner. A crème brulée of fois gras with Cognac.

  • 200 g Fois gras cleaned
  • 5 Egg yolks
  • 1 dl Milk
  • 1 dl Cream
  • 1 tablespoon brown sugar
  • 1 teaspoon cinnamon ground
  • pinch nutmeg
  • some cognac

  1. Place all ingredients in a blender and blend until smooth. Salt and pepper to taste.
  2. Make sure that the mixture is not to liquid.
  3. Place the mixture in espresso cups and set in baking dish filled with water
  4. Poach in oven at 160 C for (depending on the size of your cups) up to 1 hour or until the crème is firm
  5. Remove from oven and let cool at room temperature
  6. Place in the fridge for at least 2 hours
  7. 30 min before serving remove from fridge, so the flavours can develop
  8. Sprinkle with sugar and caramelize with a burner

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