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Ingredients
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Heat the oven to 225°F. Arrange four 6-ounce ovenproof ramekins in a deep roasting pan. Keep the foie gras chilled until ready to blend and use clean equipment after handling raw liver.
- Warm the cream gently until steaming without boiling. Put the raw and ready-to-eat cooked foie gras in a blender and pour in the warm cream. Blend until smooth, allowing steam to escape according to the blender manufacturer’s instructions.
- Add the eggs, sugar, salt, pepper and coriander and blend briefly to combine. Do not taste the raw mixture. Strain through a fine sieve into a pouring jug.
- Divide among the ramekins, leaving headroom. Pour hot water into the roasting pan to reach about halfway up the ramekins, keeping water out of the custards. Move the pan carefully into the oven.
- Bake gently until the custards are set and the center of every ramekin reaches 165°F on a food thermometer. Start checking around 35 minutes and continue as needed; appearance or time alone does not establish doneness.
- Remove the ramekins carefully from the water bath. Serve promptly, or cool in shallow portions and refrigerate within 2 hours at 40°F or below. Use chilled leftovers within 3–4 days and reheat to 165°F.
Notes
This is a fully cooked poultry-liver custard, not a cured or partially cooked parfait.
Use commercially prepared cooked foie gras labeled ready to eat for the small cooked portion.
The 165°F center temperature is required for the poultry liver.
No alcohol or curing salt is included in this version.
