This recipe is very much like the one I did a few days ago with the exception of adding a little more sugar and only using the yolks.  This is a great sweet and savory dish.  Serve it along side preserves or crusty bread and you will have a great course.  Use it as an amouse bouche or as a pre-dessert course.  How ever you decide to serve it, it will be an added surprise to your guest.  Decadent yes, over the top, probably, easy to make without a doubt and definitely a crowd pleaser. 

Foie Gras Brulee

4 1/2 oz of foie gras cleaned and cut into 3 pieces

3 eggs yolk

1 cup of heavy cream

1/2 cup of sugar plus sugar to brulee

salt and pepper to taste

Preheat oven 300 degrees

For the Foie Gras Flan,

Season all 3 pieces of Foie gras and place into a small hot saute pan. Cook for a minute on each side. then place foie gras pieces and fat that was lost from sautéing into a blender. Immediately add the cream to the saute pan and bring to a boil and add to the foie gras in the blender.  Puree until smooth. Meanwhile place the egg yolks and sugar into a kitchen aid mixer and whip until light and fluffy. Then slowly temper the eggs with the cream a ladle at a time until you have mixed all of the creamed foie gras and egg mixture. Season with salt if needed. Take ramekins or any other mold dish that you have and fill almost to the top with the batter.  Pour the foie custard into the molds 3/4 of the way full. Place the ramekins into a shallow baking dish and fill half way up the side with boiling hot water. Cover the whole baking dish with foil. Place into the oven for about 35 minutes or until the custard sets. Take out and let it cool to room temperature.  Then place in the refrigerator at least a few hours to set.  Then take out and sprinkle with sugar.  With a hand blow torch carmelize the sugar trying not to burn.  Serve and enjoy!