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May 2003 BOSTON II

Foie Gras Crème Brulee with Armagnac Cream
Chef Marc Orfaly of Pigalle - Boston, MA
Adapted by StarChefs


Yield: 12 Servings


  • 2 cups heavy cream
  • 5 egg yolks
  • 4 ounces cleaned foie gras
  • Salt and pepper, to taste
  • 12 eggs
    Armagnac Cream
  • 2 cups heavy cream
  • Armagnac liquor, to taste
  • Salt and pepper, to taste


Preheat the oven to 325°F.

For the flan:
Simmer cream in a heavy pan and add foie gras. Remove from heat, purée and pass through a fine chinois. Add egg yolks and salt and pepper.

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:
Whip heavy cream until stiff, spike with Armagnac to taste. Add salt and pepper and fill a pastry bag.

To assemble:
Mix Kosher Salt with water to make a salt slush. On a small plate, form in the shape of a small ring mold to stand the egg up on. Sprinkle sugar on top of the custard and Brulee with a blowtorch. Pipe cream on top of the egg and serve.

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