By Walter Pedrotti

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When caramelizing the sugar, carefully make sure that it does not get over burnt as this will ruin the taste. Gastronome pan will be extremely hot, so be caution while handling and removing it. 40 g Thiamine (Vit. 088 mg (7%) Riboflavin (Vit. 299 mg (20%) Niacin (Vit. 51 mg (17%) Sodium 697 mg (30%) Percentages are relative to US recommendations for adults. Foie gras is a food product made of the liver of a duck or goose that has been specially fattened. This fattening is typically achieved through gavage (force-feeding) corn, according to French law, though outside of France it is occasionally produced using natural feeding.

Add in Brandy. Season to taste. Pass through a fine sieve. Pour into shot glasses, filling up to the brim of the glass. Line a gastronome pan with a cloth then place the shot glasses on the cloth. Fill the pan with hot water until the water reaches ¾ marking of the shot glasses. 6. Cover tightly with tin foil. 7. Place pan in an oven at 100˚C for 1 hour. 8. Once cooked, remove from the pan and allow to cool. 9. Sprinkle sugar on top of the crème Brulee and use a hand torch to caramelize the sugar.

Several studies have also demonstrated that mortality rates can be significantly elevated during the gavage period. Alternative production Fattened liver can be produced by alternative methods without gavage, and this is referred to either as "fatty goose liver" or as foie gras (outside France), though it does not conform to the French legal definition, and there is debate about the quality of the liver produced. This method involves timing the slaughter to coincide with the winter migration, when livers are naturally fattened.

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