10 min Cook Time:
150 min Ready Time:
- 200g foie gras, sliced
- 100g mui choi
- 200ml milk
- 3pc egg yolk
- 50g sugar
- 50g cream
Slice foie gras 1 cm thick. Season. Sous vide at 132.8 °F for 8 min. Remove from bag and sear with blow torch.
Caramelize sugar. Add in heated cream to make caramel sauce.
Steam milk and mui choi together for 2 hrs to infuse flavours. Strain.
Whisk the egg yolks, mix in caramel sauce and infused milk.
Sous vide at 176 °F for 25 min.
This recipe was generously provided by Alvin Leung.