Foie Gras Crème Brûlée with Walnut Tuiles

Name: Foie Gras Crème Brûlée with Walnut Tuiles
Total time: 900 s
Ingredients: 8.8 oz raw foie gras (250 g),; 3 egg yolks,; 3/4 cup heavy cream (about 200 ml),; 3/4 cup milk (about 200 ml),; 3 tablespoons light brown sugar (about 40 g),; salt,; pepper; Optional: 1 1/2 tablespoons cognac (about 5 ml), I personally don't use it; For the tuiles:; 3.5 oz shelled walnuts (100 g),; 1 large egg white,; 3 1/2 tablespoons melted butter (about 50 g),; 1 tablespoon all-purpose flour (about 15 g)

Patricia Auzard @cook_6132475

Serves 6. Recipe made with products from La Ruche qui dit Oui Périgueux.

Patricia Auzard @cook_6132475

Serves 6. Recipe made with products from La Ruche qui dit Oui Périgueux.

Saved

Ingredients

15 min

8.8 ozraw foie gras (250 g),
3egg yolks,
3/4 cupheavy cream (about 200 ml),
3/4 cupmilk (about 200 ml),
3 tablespoonslight brown sugar (about 40 g),
salt,
pepper
Optional: 1 1/2 tablespoons cognac (about 5 ml), I personally don't use it
For the tuiles:
3.5 ozshelled walnuts (100 g),
1large egg white,
3 1/2 tablespoonsmelted butter (about 50 g),
1 tablespoonall-purpose flour (about 15 g)

Saved

Steps

15 min

1

Preheat the oven to 250°F (120°C). Blend the heavy cream with the deveined foie gras cut into pieces, milk, egg yolks, a pinch of salt, a few grinds of pepper, and the cognac if using. Pour the mixture into 6 oven-safe ramekins.
2

Bake for 15 to 18 minutes. Let cool, then refrigerate for 3 hours. Cover the ramekins with plastic wrap to prevent odors from mixing in the fridge.
3

To serve, sprinkle the crèmes with brown sugar and caramelize under the broiler for 30 seconds or use a kitchen torch.
4

For the tuiles, finely blend the walnuts, then mix with the melted butter, flour, and egg white. Line a baking sheet with parchment paper. Place 6 spoonfuls of the mixture on the sheet, flatten them, and bake at 350°F (180°C) for 8 minutes. To give them a curved shape, place them over a rolling pin or bottle while still warm.