Food & Beverage Intl. - Foie Gras Infused Custard with White Wine Poached Anjou Pears

RECIPE

Foie Gras Infused Custard with White Wine Poached Anjou Pears
By Chef Thomas Keller, The French Laundry, Yountville, CA

Wine Pairing:
Schramsberg Blanc de Blanc

"Custard" Ingredients:
2 oz. Foie Gras (fresh cleaned)
2 Large Eggs (with the paper egg carton)
2/3 cup Milk
2/3 cup Heavy Cream
Kosher Salt
Freshly Ground White Pepper

Method:
1. Preheat the oven to 275F. Heat the milk and cream in a saucepan. Let the mixture come to a boil, remove the pan from the heat. Turn on a blender and pour in the hot milk and cream. Add the diced Foie Gras, eggs and seasoning. Strain the infusion... (Turning on the machine before adding a hot liquid will keep it from splashing out of the machine).

2. Strain the mixture through a fine mesh sieve into a small pitcher. Let sit for a few minutes and then skim off any foam from the surface. Fill the eggshells three-quarters full with custard.

3. Using a baking pan that is at least 4-inches deep, place the egg carton inside and fill with enough water to two-thirds the way up the eggs. Cover the pan with a lid or baking sheet, place in the middle of the oven, and bake for 40-45 minutes, or until the custard is set. The finished eggs can be kept in the water in a warm place for up to 2 hours.

"White Wine Poached Anjou Pears" Ingredients:
2 cups Chardonnay
1 cup Water
1 cup Granulated Sugar
10 ea Anjou Pears (peeled, bottoms cored)

Method:
1. Place the Chardonnay in a saucepot, bring to a boil and flame away the alcohol. This can be done by slightly tilting the pan away from you, and the alcohol fumes will ignite. Once the flames and stopped, the alcohol is burned off. Add the water and sugar and bring back to a boil, turn down to a simmer or cool for later use.

2. Peel and core the bottoms of the pears (leave tops intact for easier handling). Drop directly into poaching liquid. Poach the pears gently until soft. When you use the tip of a small pairing knife, it should feel no resistance when inserted into the pear.

3. Cool the pears in the poaching liquid.

Note:
This poaching liquid should only be re-used once then discarded.

Links to more Thomas Keller Recipes:
Braised Stuffed Pig’s Head with Sauce Gribiche

Bittersweet Valrhona Chocolate Fondant with Sable Cookie

Broccolini Salad with Burrata Cheese - (new)

Buttermilk Biscuits - (new)

Buttermilk Fried Chicken - (new)

Creamy Maine Lobster Broth, Russet Potato and Lobster Coral Gnocchi

Foie Gras Infused Custard with White Wine Poached Anjou Pears

Iceberg Lettuce Slices with Blue Cheese Dressing, Oven-Roasted Tomatoes, Bacon, and Brioche Croutons - (new)

Leek Bread Pudding - (new)

Milk Poached Wild Turbot with "Foie Gras" and Sweet Onion "Cracklings" and Foie Gras Emulsion