Gâteau de foies blonds de Bresse

Name: Gâteau de foies blonds de Bresse
Total time: 55 min
Yield: Serves 6
Cuisine: Bresse
Ingredients: 400 g (14 oz) pale Bresse chicken livers; 3 whole eggs; 300 ml (1¼ cups) thick crème fraîche; 2 garlic cloves; 40 g (3 tbsp) unsalted butter; 1 pinch of nutmeg; 1 tsp fleur de sel; 1 tsp freshly ground pepper

Bresse chicken liver flan

⏱ 55 minServes 6Hard380 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

400 g (14 oz)pale Bresse chicken livers
3whole eggs
300 ml (1¼ cups)thick crème fraîche
2 clovesgarlic
40 g (1½ oz)unsalted butter
1 pinchnutmeg
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper

400 g (14 oz) pale Bresse chicken livers
3 whole eggs
300 ml (1¼ cups) thick crème fraîche
2 cloves garlic
40 g (1½ oz) unsalted butter
1 pinch nutmeg
1 tsp fleur de sel (flaky sea salt)
1 tsp freshly ground pepper

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 food processor (1 L / 1 qt bowl)

1 buttered loaf pan, 26 cm (10 in)

1 large dish for the water bath

1 fine sieve

1 oven

03 — Method

Preheat the oven to 160 °C (325 °F) on convection and butter the loaf pan generously.
Clean the livers, removing sinews and any gall, then blend with the garlic (germ removed) until perfectly smooth.
Add the whole eggs one at a time, then the crème fraîche and nutmeg, blending until smooth.
Strain through a fine sieve into a bowl, season with salt and pepper and pour gently into the buttered pan.
Bake in a water bath for 40 min, until a knife comes out clean and the flan is just set and still slightly wobbly in the center.
Let cool 20 min, unmold carefully onto a platter and serve as a starter with a light tomato sauce or crayfish sauce.