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Truffled Hudson Valley Foie Gras Flan with Balsamic Glaze
Presented by:Michael
A. Ginor
| Serves 4 | |
| Ingredients: | |
| The Flan | |
| 2 cups | heavy cream |
| 100g | raw foie gras, finely chopped |
| 28g | black truffle (fresh, canned, or frozen) |
| 5 | large egg yolks |
| 1 tsp | kosher salt |
| ½ tsp | black pepper |
| 1 tsp | truffle oil |
| 4 tbsp | reduced balsamic vinegar |
| (syrupy consistency) | |
| 2 tbsp | veal demi-glaze |
This is an ultimate indulgence, to be enjoyed when your budget, either caloric or financial, is not a consideration. Unbelievably rich and intense, yet somehow also light and smooth, this flan and cappuccino is a perfect starter to any meal.
Method
Preheat the oven to 325° and butter 4 espresso demitasse cups. (Other alternatives are 3/4 – cup flan molds or soufflé moulds.)
Place ½ cup of the cream in a blender or food processor and add the foie gras. Once processed, pass the mixture through a fine strainer into a stainless steel bowl. Place ½ cup of cream and the truffles in the food processor or blender and process briefly. Transfer to the bowl with the foie gras.
Add the remaining 1-cup cream, the egg yolks, salt, pepper and the truffle oil, and blend until well incorporated. Pour the mixture into the prepared molds until ¾ full, and place in a larger pan filled with enough water to come halfway up the sides of the molds. Cover with aluminum foil. Bake until the flans are firm to the touch (about 45 minutes).
Remove from the oven. Remove from water bath. Allow it to rest at least 15 minutes before serving. Keep warm.
Assembly:
Combine heated balsamic
syrup and veal demi-glaze. Drizzle over the flan and serve immediately.
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