Foie Gras Creme Brulee
– recipe courtesy of Chef Michael Spukowski, Executive Chef of Jonathan's of Oakville and J-Bistro 9oz.
Chef Spudowski has put a seasonal twist on the foie gras brulee by flavouring it with ginger and serving it with a Duck Crackling-Hazelnut Brittle, Warm Lavender Madelines and a Pomegranite-Blood Orange Gastrique.
fresh grade A foie gras
9oz. 35% whipping cream
1 egg yolk
1 whole egg
Salt, pepper, lemon juice, and fresh nutmeg to taste
2oz granulated sugar
Bring foie gras to room temperature. Set the oven to 275°F. Gently heat cream, mixed with seasoning and nutmeg, to 98°F. Temper whole egg and yolk with warm cream. Puree foie gras with egg/cream mixture, adding a very small amount of lemon juice to taste. Pass mixture through a chinois and fill 2oz ramekins. Bake in a bain marie for about 25 to 30 minutes or until set. Refrigerate brulees until cold. Coat the top with sugar and Brulee. Enjoy! Recipe note: You can flavour your brulee by steeping any flavouring agent in with the cream. Alternatively you can always exchange the granulated sugar for maple sugar. A recipe is only limited by your imagination, so change it up!