foodnchef (foodnchef) wrote in cooking,

Foie gras custard with crispy shallot

Pate is one of my vices. Strong coffee, aromatic roll, smell of freshly cut flowers put in a vase on the table and pate which is spread on the piece of bread by someone you love – this is the best and the most romantic breakfast.

Add a long kiss, tender touch and a sweet promising smile… Well, I’ve got somehow carried away. So let’s start cooking fantastic French pate of Malay style as offered by the most modest and one of the greatest chefs of Kuala Lumpur.

A royal dessertKhanom Mor Kaeng Khai is the most ancient Thai dessert originated since Sri Ayutthaya period. It was first found in the ancient foreign dispatch that Chow Phaya Vichayen’s wife taught Thais to make Khanom Mor Kaeng. It was baked in a curry pot (Mor Kaeng) in that time. Later trays were used instead.


  • 200 g duck foie gras, de-veined

  • 5 duck egg

  • 250 ml coconut milk

  • 125 ml cream

  • 150 g palm sugar

  • 5 pandanus leaves

  • 2 tbsp crisp fried shallot


  1. Blend the duck foie gras with 2 tbsp of crisp fried shallot and cream until its smooth, set aside.

  2. Break all the eggs into a bowl, add sugar and coconut milk.

  3. Mix thoroughly by kneading with the pandanus leaves until the sugar has dissolved.

  4. Strain the mixture through cheesecloth, add foie gras mixture, and mix well.

  5. Pour into baking pan and bake in an oven at 350F for 30 minutes or until the custard is done and the surface is golden brown.

  6. Remove from the oven, and allow to cool.

  7. Sprinkle with the crisp fried shallot, and cut into pieces to serve.

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Tags: meat: duck, vegetable: shallot
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