Crème de foie gras (Slideshow version)
Stage 6/11 : 30 min.
Divide the mixture between the ramekins and put in the oven in a bain-marie (as for a crème brulée).As soon as the creams are cooked, remove from the oven and leave to cool to room temperature, then refrigerate for at least 2 hours.
The preparation and cooking to this stage can be done in advance, even 1 or 2 days beforehand.