Appetizers and Sides

Foie Gras Creme Brulee

September 21, 2012


An exquisite entree, so creamy that it could be served as a dessert. This variation of traditional foie gras torchon or foie gras poêlé will convince you to make it your new classic.

Serving: 6 people


  • 100 g of fresh foie gras au torchon cooked or semi-cooked
  • 80 g cream
  • 3 egg yolks
  • 1 tablespoon of sweet white wine, Sauternes or other (optional)
  • Salt and pepper
  • 2 tablespoons brown sugar, brown sugar or maple sugar
  • Slices of grilled brioche bread or gingerbread to accompany


  1. Preheat oven to 200 ° F.
  2. Cut the foie gras into small cubes. Mix it in the food processor with the cream,  egg yolk, Sauternes (optional), salt and pepper until reaching a smooth texture (about 1 minute), but not foam.
  3. Pour into ramekins size no. 8 of 8 cm in diameter. Then place the ramekins in a baking pan and pour 1 inch of warm water for cooking in a bain-marie.
  4. Bake for about 10 minutes.
  5. Refrigerate at least 2 hours, preferably overnight.
  6. Sprinkle with sugar (brown, white or maple), then grill with a torch or under the grill a few seconds.

bruler-creme foie gras

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  • Reply La cuillère aux mille délices Saturday September 22nd, 2012 at 03:16 AM

    Hum… elle donne très envie ta recette!

    Je suis nouvelle sur la blogosphère,
    viens faire un petit tour…

  • Reply Foie gras Thursday October 4th, 2012 at 06:00 AM

    Superbe crême brulée :). Retweeté sur ;).

    • Reply Lillipop Thursday October 4th, 2012 at 08:59 AM

      Merci beaucoup!

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