Crème Brûlée (Egg Custard Of Foie Gras With Port Wine & Shallor Confit)

by Clover Ng @ 23 Oct 2013
Crème Brûlée (Egg Custard Of Foie Gras With Port Wine & Shallor Confit) Ingredients
400g raw duck livers
300ml cream
100ml milk
20ml white port wine
3g salt
1.5g ground white pepper
4 whole eggs
Smoked paprika and sugar, for sprinkling
1 brioche bread slice, toasted and cut into 4 rings

Shallot Confit
125ml water
100g shallots, peeled and chopped
20g sugar
10ml vinegar

For the shallot confit: Pour 125ml water into a saucepan. Add in the chopped shallots and sugar and heat the mixture over medium heat to a boil. Reduce heat and simmer for about 15 minutes. Add in the vinegar and simmer for another 15 minutes. Remove saucepan from the heat and set aside.

Place the raw duck livers into a food processor and gradually add in the cream and milk and pulse until smooth. Add in the white port wine, salt and ground white pepper and pulse well. Transfer the blended duck livers into a mixing bowl. Add in the whole eggs one at a time and mix gently with a rubber spatula. Pour the egg custard into ramekins and bake in a preheated oven at 160º C for about 10 minutes. Remove ramekins from the oven and sprinkle with smoked paprika and sugar. Caramelise the surface of the egg custards with a blowtorch until golden browned.

Place a toasted brioche bread ring onto the centre of each egg custard and top with shallot confit. Serve immediately. Serves 4