Slice foie gras 1 cm thick. Season. Sous vide at 56 degree Celsius for 8 min. Remove from bag and sear with blow torch.

Caramelize sugar. Add in heated cream to make caramel sauce.
Steam milk and mui choi together for 2 hrs to infuse flavours. Strain.

Whisk the egg yolks, mix in caramel sauce and infused milk.
Sous vide at 80 degrees Celsius for 25 min.

This recipe was generously provided by Alvin Leung.