May 2003 BOSTON II
Foie Gras Crème Brulee with Armagnac Cream
Chef Marc Orfaly of Pigalle - Boston, MA
Adapted by StarChefs
Yield: 12 Servings
For the flan:
Cut the tops off of 1 dozen eggs. Discard the tops and empty out the eggshells. Soak the shells in hot water for about 1 hour. Remove and peel away the thin membrane in the egg. Using the cardboard egg holder, stand the shells straight up in the carton. Fill the eggs with 2/3 of the flan mixture. Place the carton in a two-inch hotel pan and cover half way with hot water. Cover with foil and bake in a preheated oven at 325°F for about 20 minutes or until custard has set up. Uncover and let cool.
For the Armagnac Cream: