Name: Méryem Puill-Châtillon
Class Year: 1980
Country of Residence: France

Why is this recipe great? What’s its backstory? 

I was invited to a very good restaurant, and they served this hors d’œuvre to start. I loved it so much that I decided to try to make it by myself and found this nice recipe on Internet. And the result was perfect !

 I even used it in my cuisine workshop, and they all agreed it was a great idea, so easy to cook and so yummy !

Crème brûlée au foie gras

Serves 4. Takes approx. 15 minutes + cooling time.

Ingredients:

100 g foie gras half-cooked
10 cl liquid whole cream
a bit of brown sugar
a pinch of allspice (a mix of cinnamon, clove, nutmeg, pepper)
salt and pepper

Instructions:

Mix the foie gras as a mousse.

Boil the whole cream, allow to cool and add the mousse of foie gras.

Stir well, and add salt and pepper if needed.

Pour the cream of foie gras into 4 baking ramekin bowls and place them into the preheated oven at 110 °C = 230 °F for 5 to 10 mn (it depends on the size of the ramekins).

Let them cool when they’re cooked. Put them in the fridge if you don’t use them right away.

Sprinkle the brown sugar on the top and a pinch of allspice.

Use a torch to burn the tops or put them under the oven grill for a little while, until brown and crisp.

Serve  immediately.

Source: Found the recipe on Internet.