Preheat oven to 150°C (300°F).

Boil milk and cream, then add foie gras cut into pieces. Let simmer for 3 to 4 minutes. Place mixture in a blender and blend until creamy. A dd egg yolks and blend again until smooth. Pour mixture into 6 small baking ramekins. Bake for 45 minutes.

Remove from oven and let cool. Set aside until ready to serve. Just before serving, sprinkle each crème brûlée with brown sugar and caramelize under broiler or using a culinary torch. Sprinkle with fleur de sel. Top each with a ground cherry and serve immediately with thin, toasted slices of Compliments • Sensations L’Européenne baguette bread.