Crème Brûlée with Strawberries and Foie Gras

For the crème brûlée with strawberries and goose liver, first beat the egg yolks and sugar until creamy. Bring the milk, whipped cream and vanilla pod to the boil, pour over the egg mixture and mix well. Pour into small deep soup plates and cook in a circulating air at approx. 150 °C for about 20 minutes. Now allow to cool slightly, sprinkle with cane sugar and gratinate in the oven at top heat at approx. 180 °C.

In the meantime, lightly fry the foie gras in butter. Spread the strawberries evenly over the crème brûlée, sprinkle with cane sugar and use a Bunsen burner to flame the strawberries until the sugar caramelizes slightly. Next, place the roasted foie gras on top and bring the crème brûlée with strawberries and foie gras to the table.

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