This is one of those glamorous recipes you pay a fortune for in high end restaurants that, according to Christophe and Michelle Poteaux, owners and chefs of Bastille, who make it, turns out not to be too difficult to do. (And no objections to the foie gras, if you please, until you address how battery chickens that are eaten far more frequently are raised.)

Makes four 4-ounce ramekins

Caramel
1 3/4 ounces sugar
3 1/2 tablespoons water

Custard
7 tablespoons cream
3 1/2 tablespoons milk
1 egg
scant 1/2 ounce sugar
1 3/4 ounces foie gras chunks
salt and white pepper to taste

Put sugar and water in sauce pan on high heat. Cook sugar until the caramel is deep amber color.

Pour into the four containers - either 4 ounce aluminum containers or other oven-proof containers. Let the caramel cool down.

Soak the foie gras chunks in a cup of milk for 30 minutes.

Warm the cream and milk.

Mix the egg and sugar together.

Temper the egg mixture with warm cream then add the rest of the cream, whisking constantly to avoid scrambling the egg.

Strain the foie gras then put it into a blender. Add the cream-egg mixture. Blend until smooth and season well with salt and white pepper. Strain the mix before pouring into the four oven-proof containers.

Bake in a water bath at 300F for about 30 minutes or until the custard is set but still has a bit of a "Jello" jiggle texture.

Take out of the water bath to cool down, then refridgerate for at least 4 hours.

To serve, run a small knife around the edges of the molds and invert onto individual serving plates. Serve with a sprinkling of sea salt on top, crostini and frisee salad.

Bastille is located at 1201 N. Royal St, Alexandria, 703 519 3776; www.bastillerestaurant.com.

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