Instructions: Set up a steamer. Place livers and eggs in a food processor. Mix and add the cream while moving. Season. Pour mix into a large mixing bowl. Fold in mushrooms, chives, edamames and truffle oil. Cook a little bit in the microwave to check seasoning. Ladle mix into rice bowls. Place in the steamer for 25 to 30 minutes or until custards are set.

For the Edamame Sauce: In a hot sauce pan, coat with oil and soften onions and garlic, about 3 minutes. Season. Add chicken stock and bring to a boil. The stock should taste salty, like pasta blanching water. Add the edamames and cook until soft, about 15 minutes. Do not over cook for they will darken. Check often. During the last minute, add the spinach. Immediately transfer to a blender and blend at high speed. Add the butter, blend and check for seasoning. Mix in the juice and reserve hot.

For Plating: Place bowl on doiled plate. Ladle sauce on top of hot flan to completely cover. Drizzle with a little truffle oil.

This recipe yields 4 servings.

Suggested Wine: Morgon, Cuvee Unique Vieilles Vignes, 1997

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