I recently had an appetizer dish at Bacchus at the Wedgewood Hotel in Vancouver which was a Chicken Liver and Foie Gras pate. It was in an individual ramekin and had a "creme brulee" topping. I assume they made the pate, put it in the ramekin, sprinkled on sugar and torched it. Served with a pear & sultana chutney. I want to try and reproduce it. I'm guessing I'll make a chopped chicken liver recipe (which I have), blend in some foir gras pate (from a tin), and then sprinkle sugar on it and torch. Are any of my ideas wrong? Could I do anything better? Thanks