Foie Gras Crème Brûlée Recipe

Prepare foie gras

If using frozen foie gras, thaw completely in refrigerator. Pat the foie gras dry and remove any visible veins or connective tissue. Cut into small pieces.

Infuse cream

In a small saucepan, combine the heavy cream and whole milk. Warm over medium-low heat until just simmering (small bubbles around edge), then remove from heat.

Emulsify foie gras into cream

Add the foie gras pieces to the warm cream. Let sit for 5 minutes to soften, then return to very low heat and stir until foie gras melts into the cream and forms a smooth, velvety emulsion (2–4 minutes). Do not boil. Remove from heat and let cool slightly (about 5 minutes).

Whisk custard base

In a mixing bowl, whisk the egg yolks with 2 tablespoons granulated sugar, salt, white pepper, and the brandy/Armagnac until pale and slightly thickened (about 1 minute).

Temper eggs

Slowly pour about one quarter of the warm foie gras cream mixture into the yolks while whisking continuously to temper. Then gradually whisk in the remaining cream until fully combined and smooth.

Strain

Pass the custard through a fine-mesh sieve into a clean bowl or measuring cup to remove any remaining solids for an ultra-smooth texture.

Portion into ramekins

Preheat oven to 300°F (150°C). Place four 4–6 oz ramekins in a roasting pan. Divide the custard evenly among the ramekins (about 4 ramekins).

Create water bath and bake

Pour hot (not boiling) water into the roasting pan to come halfway up the sides of the ramekins. Cover the pan loosely with aluminum foil and bake for 30–35 minutes, or until custards are set at the edges but still slightly jiggly in the center (knife inserted near center should come out mostly clean).

Cool and chill

Remove ramekins from water bath and let cool to room temperature. Refrigerate uncovered or lightly covered for at least 2 hours, ideally 4 hours, to fully set and develop flavor.

Caramelize tops

When ready to serve, sprinkle about 1/2 tablespoon of sugar evenly over each custard (total ~2 tablespoons). Using a kitchen torch, caramelize the sugar until it melts and forms a deep amber, crisp crust. If you don't have a torch, place ramekins under a very hot broiler for 1–2 minutes watching closely. Let sit 2 minutes to harden.

Finish and serve

Optionally sprinkle a tiny pinch of coarse sea salt over the caramelized tops and garnish with microgreens or chives. Serve immediately with melba toast.

Preheat oven to 350°F (175°C). Slice the baguette very thinly (about 1/8" / 3 mm). Arrange slices in a single layer on a baking sheet.

Brush each slice lightly with melted butter and sprinkle with a tiny pinch of fine sea salt.

Bake for 8–12 minutes, flipping once halfway, until crisp and golden. Remove and cool on a rack; slices will further crisp as they cool.

Break or cut slices into desired shapes. Serve alongside the foie gras crème brûlée for spreading or scooping.

Scatter microgreens or finely chopped chives atop the caramelized custard or place a small nest on the plate beside the ramekin. Add a few flakes of coarse sea salt immediately before serving to contrast the rich custard.