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Foie gras crème caramel

A rich and delicious preparation of foie gras with a hint of citrus due to the timur pepper.

Creation of Ben Murphy, Launceston Place, London, United Kingdom.

Makes 4 portions.

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Allergens and dietary requirements

  • Cow's milk
  • Lactose
  • Egg

Ingredients

190
g
goose liver / foie gras d'oie
90
g
milk
1
whole egg
2
egg yolks
3
g
timur pepper powder
20
g
sugar

Scale recipe

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