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Ingredients
- Foie Gras: makes the cream crazy smooth and packs a deep flavor always use top quality from a good source
- White Chocolate: adds gentle sweetness and a creamy feel stick with good chocolate disks or fine bars
- Heavy Cream: creates that dreamy silkiness go for organic for the best taste
- Celtic Sea Salt: brings out the flavor just right big flakes give you a nice hit of minerals
- Eggs: hold the custard together use fresh free-range for best results
- White Pepper: gives a little heat without hiding the other flavors try to grind it right before using
Easy Step-by-Step Directions
- Chill:
- Let the finished custards cool then set them in the fridge for at least two hours until they're perfectly firm and creamy
- Bake:
- Put the filled ramekins in the oven for 30 to 35 minutes you're looking for the sides to be set but the center still just jiggles
- Prep the Water Bath:
- Preheat oven to 150°C set ramekins in a baking dish and pour boiling water around them so it comes halfway up
- Blend Everything:
- Buzz foie gras cream eggs melted chocolate salt and pepper at high speed until super smooth and absolutely lump-free should only take one minute
- Melt the Chocolate:
- Gently melt white chocolate over low heat stirring so it doesn't burn let it cool a little so you don't cook the eggs later
- Prep the Foie Gras:
- Chop the liver into small bits and let it sit at room temp for at least half an hour that'll help it blend in easily
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Good Stuff to Know
High in protein because of the eggs and foie gras Stays extra creamy by using a water bath You can make it a day or two early The white chocolate makes sure it never feels too heavy Honestly the white chocolate is my favorite part since it levels out the strong liver taste but doesn't cover it up I served it once for a big dinner and now my whole family wants it every time there's a special get together
Keeping It Fresh
It'll hold up in the fridge for a day or two—just make sure it's covered well so it won't dry out. Don't try to keep it for longer since it really does taste best fresh.
Swapping Ingredients
Swap in duck liver for a gentler flavor if foie gras isn't your thing. If you're not into white chocolate, go with quality cocoa butter and a little vanilla—it'll be just as creamy and only lightly sweet.
Serving Ideas
Go fancy and top with a pinch of chunky sea salt and fresh white pepper. Serve it up with crisp brioche or super thin crostini. For a cool starter, portion the custard in glasses.
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History and Culture
Foie gras has been a holiday staple in French kitchens for ages. Pairing it with white chocolate is pretty new and comes from bold modern chefs. Sweets like this are all about showing off your cooking skills, at least to folks who grew up with French traditions.
Common Recipe Questions
- → What’s the best way to prep foie gras for this dish?
Cut the foie gras into bite-sized pieces and let it sit on the counter for about 30 minutes. It softens up a bit, which makes it simpler to mix.
- → Is it okay to make the cream ahead of time?
Definitely! After baking, chill the cream in the fridge for at least two hours, or even let it rest overnight if you've got time.
- → Which kind of chocolate should I go for?
Pick a good quality white chocolate. The better the chocolate, the smoother and more balanced your finished cream will turn out.
- → How can I tell when the cream is baked just right?
The edges should be set but the middle can still wobble a bit. Take it out and let it cool down properly before diving in.
- → What seasonings work really well in this?
Some Celtic sea salt perks up the flavor, and white pepper adds just a touch of gentle heat.