Updated: Jan 2
For 6-8 portions
200g heavy cream
150g raw deveined foie gras
5 eggs ( 2 whole eggs and 3 egg yolk)
1 tsp fleure de sel
1 tsp fresh ground pepper
1 tsp sugar
Hand held blender or mixer
Ramekins or glasses to cook the flan
Prepare the raw foie gras by chopping into small cubes and set aside.
Whisk together the eggs in a separate bowl.
Whisk together the cream and milk in a saucepan heat until almost to a simmer.
Remove the hot liquid from the burner and whisk in the foie gras bit by bit.
Temper the eggs by rapidly whisking in a few tablespoons of the hot liquid, then add the eggs into the hot mixture, whisking vigorously all the time as to not scold the eggs.
Whisk in the seasonings. (Note to the experimental chef : You can add different spices, nutmeg or some Armagnac would also work as a flavoring. However still add the salt, pepper and sugar as a base).
Purée this mixture with a hand held blender - a normal blender will work as well.
Strain through a fine mesh strainer.
Pour into the ramekins or small glasses and place in a Bain Marie - the water in the Bain Marie should be pre-heated to boiling. Place the bain Marie with terrines in the water in a preheated oven at 120 C or (250 degrees Fahrenheit) for 50-60 minutes, until the flan is set and jiggles slightly but is not liquid.
Whilst the flans are cooking prepare the parsnip velouté :
3 or 4 med sized parsnips
1 Tbs butter
75 g of heavy cream
250 g water
Peel the parsnips, cutting off the ends and remove the inside bitter part and discard. Cut into cubes. Chop onions.
1 tsp each of salt, sugar and cracked pepper
(Nutmeg and or other flavorings of choice)
Heat the butter to a heavy bottomed sauce pan, sautée the chopped onions until translucent, add the cream and water and the cubes of parsnips. Cook until soft snd tender. Purée this mix with a hand held or reg blender.
Add salt and pepper to taste.
This should be a light consistency of between mashed potatoes and soup.
Serve this warm on top of the flans once they are ready with a garnish.