Foie gras creme brulee with figs

    3 hours 10 min

    This is a gourmet starter that is guaranteed to wow your dinner guests. A foie gras creme brulee is served with figs stuffed with a foie gras cream on toasted gingerbread.

    7 people made this

    Serves: 6 

    • For the Creme Brulee
    • 200g foie gras
    • 200ml single cream
    • 3 egg yolks
    • fine sea salt
    • 1 teaspoon dark brown soft sugar
    • pepper to taste
    • For the Whipped Cream
    • 6 fresh figs
    • 3 slices gingerbread
    • 80g foie gras
    • 100ml single cream, chilled
    • 20g smoked duck breast

    Prep:30min  ›  Cook:40min  ›  Extra time:2hr chilling  ›  Ready in:3hr10min 

    1. For the creme brulee: Mix the foie gras with cream. Add the egg yolks, pepper and salt. Stir to combine.
    2. Preheat oven to 100 C / Gas 1/4. Pour mixture into ramekins and bake for 40 minutes.
    3. Cool for at least 1 hour and set aside. Just before serving, sprinkle with dark brown soft sugar and grill until sugar caramelises.
    4. For the whipped cream: Heat the cream to 80 degrees C. Infuse duck breast in the cream for 25 minutes, then strain. Mix cream with foie gras, strain and pour into a cream whipping canister. Add two gas refills, shake and store in refrigerator upside down.
    5. Clean the figs and cut into a star shape.
    6. Toast the gingerbread slices then cut them into 2. Arrange onto plates.
    7. Squirt some whipped cream into each fig, then arrange on gingerbread toasts. Add creme brulee and a line of balsamic vinegar.


    If you don't have a cream whipping canister. Simply beat the mixture until stiff and pipe with a piping bag.

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