About this recipe:These little savoury egg custards are packed full of flavour. They are easy to make and do really well as an appetiser or starter. Fois gras infused egg custards are baked, then served with a creamy lentil mousse.
1 bouquet garni
boiling water as needed
1 tablespoon creme fraiche
250g raw foie gras
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Preheat the oven to 250 C / Gas 9. Bring the milk to the boil.
Blend together the foie gras and eggs in a liquidiser. Season with salt, pepper then add the milk.
Blend for 30 more seconds and then pour the mixture into small ramekins. Cover with foil.
Bake in the oven and check after 15 minutes. When the custard is set and wobble like jelly, remove them from the oven (keep foil on).
Meanwhile, bring a large pot of water to the boil in a saucepan. Add the bouquet garni and lentils. Cook for 20 minutes, drain. Mix the lentils with the creme fraiche with an electric mixer.
Turn the fois gras custards out onto plates and serve with lentil mousse.
A simple bouquet garni can be made by tying together parsley, basil, rosemary, thyme and bay leaves with string. Alternatively, you can purchase small pouches of dry bouquet garni at major supermarkets.