Foie gras brulee

Alexander Wood

Alexander Wood

24th November 2010

Foie gras brulee

Very rich recipe, I use is as a part of an assiette, would be too much as a full starter size on its own.


  • 3/4 cup Double Cream
  • 170gm Foie Gras - Diced
  • 2 Eggs
  • 1teaspoon Ground Coriander
  • Pinch of Salt
  • Pinch of Sugar


Heat the cream to around 60C.
Set thermo to 60C.
Whisk the cream on a slow speed, adding the fois gras a block at a time until well combined.
Add the eggs 1 at a time, combine.
Season with coriander, salt and sugar.
Pass through fine chinoise into a jug.
Pour into moulds and cook in a bain marie at 120C until just set.
Finish as a normal brulee with a thin sprinkle of caster sugar,torched.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you