
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
Nantes
Carrot Stew - (new)
Pig’s
Feet with French Green Lentils
Pork
and Beans
Sautéed
Gulf White Shrimp* with Jasmine Rice, Raisins and Spicy
Shrimp Broth
Scallion
Potato Cakes - (new)
“Surf
and Turf" Pan Roasted “Filet Mignon" of
Veal with a Maine Lobster “Pancake", Clam Shell
Mushrooms and Sauce “Homardine"
Sweet
Butter Braised Maine Lobster with Baby Arrow-leaf Spinach
and a Saffron-Vanilla Sauce
Other
Related Links:
Thomas
Keller: Ad Hoc at Home
Bringing
Home the Bacon
The
Great Chefs Series
Chef
Thomas Keller
Thomas
Keller Joins The Culinary Institute of America Board of
Trustees

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