100g duck foie gras, raw, 2 egg yolks, 10cl milk, 100g whipping cream, Soft brown sugar, Salt, Pepper, Black truffle
Before starting this Foie Gras Crème Brûlée recipe, make sure you have organised all the necessary ingredients. Cut one or 2 thin slices of foie gras per person. Reserve in the fridge. In a mixing bowl, cut the remaining foie gras into pieces. Add the whipping cream... ... milk... ... and the egg yolks. Season with salt, pepper and Espelette pepper. ...