French toast, seared foie gras and fleur de sel milk caramel
Ingredients:
Pour le pain perdu :
- 3 eggs, beaten
- 1 1/2 Cup of milk
- 1/4 Cup brown sugar
- 4 slices of loaf bread
- 1/4 Cup of butter
For the fleur de sel milk caramel
- 1 conserve de 300 ml de lait condensé sucré (type : Eagle brand)
- Salt Flower to taste
Pour le foie gras :
- 4 slices of foie gras of about 70 g each
- Freshly ground salt and pepper
- 3 tbsp. flour
Garniture :
- 3 tbsp. butter
- 2 Apples or pears
How to proceed:
- Porter une grande casserole d’eau à ébullition, puis déposer la conserve de lait condensé sucré.
- Maintain a constant boiling for 3 h and ensure the can is always submerged. Cool in the refrigerator.
- In a bowl, whisk the milk caramel with the fleur de sel. Set aside.
- In another bowl, mixed all the french toast ingredients, except the bread and butter. Set aside.
- Dans un grand poêlon, fondre le beurre, puis griller les fruits jusqu'à ce qu'ils soient bien dorés, environ 5 minutes. Réserver.
- In the same skillet, put each slice of loaf bread previously well soaked with the egg mixture. Cook for about 3 minutes on each side or until the bread is golden brown.
- Heat another skillet, put salt and pepper and dust lightly the foie gras with flour.
- Put the foie gras in the skillet and cook for about 1 minute on each side. Quickly remove from the pan. The center must still be pink.
- Put the bread in a plate and pour the caramel to taste, then add the seared foie gras.
- Serve immediatly with the grilled fruits.
ADDITIONAL NOTES
Tip
Slightly pour cognac on the fruits before serving, your taste buds will be delighted!
