Foie Gras Creme Brulee
Ever had a savoury Crème Brulee? This luxurious and decadent velvety Foie Gras Crème Brulee shows the perfect combination of sweet and savoury!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at tottstore.com.
Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Immersion blender
- Blender
- Fine-mesh sieve
- Kitchen torch
- Ramekin
- Baking sheet
- Oven
- Stove
- Pot
- Mixing bowl
- Kitchen scale
- Chef's knife
- Cutting board
- Vanilla pod knife
- Spoon
- Plastic wrap
- Aluminum foil
Ingredients
- 200 Duck Consomme (Chicken Stock)
- 250g Foie Gras Parfait (can use Raw Foie Gras)
- 300g Cream
- 150g Milk
- 4g Iota
- 900g Crème Brulee mix
- 4g Iota Carrageenan
- 600ml Whole Milk
- 300ml Cream, liquid 35%
- 2 Cinnamon Sticks
- 2 strips Lemon Zest
- 2 strips Orange Zest
- 3g Star Anise
- 1g Fennel Seeds
- 2 Vanilla Pods
- 225g Sugar
- Brown Sugar
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