Jean-François Plante's recipe

Ingredients:

250 ml (1 cup) 35% cream 

1 bunch fresh thyme

Salt and freshly ground pepper

225 g (8 oz) fresh or torchon foie gras, diced 

Spiced Sugar

1 tbsp. sugar

1 tsp. salt 

2 pinches ground cinnamon

2 pinches ground cloves

2 pinches ground nutmeg

2 pinches ground ginger

1 tbsp. coarse breadcrumbs

Instructions: In a small, heavy saucepan over low heat, heat the cream and bunch of thyme. Season with salt and pepper and cook for about 4 minutes or until simmering. 

Stir the cubes of foie gras into the simmering cream and heat for 1 minute, stirring gently with a spoon. Remove from the heat and let the foie gras dissolve, stirring a few times. 

Remove and discard the thyme branches and nerves from the foie gras. Put in a blender and blend until smooth and creamy. Pour through a fine-mesh sieve into a bowl with a spout. 

Pour the mixture into Chinese spoons and let set in the refrigerator for at least 3 hours before serving. 

In a bowl, combine all the spiced sugar ingredients, except for the breadcrumbs, and sprinkle carefully over the spoons of foie gras. With a kitchen torch, lightly heat the top of the crèmes to create a delicate caramelized crust. Sprinkle with breadcrumbs and serve.