Inspired by the pea custard on Master Chef Australia I made mushroom custard. It was the perfect use for my mushroom powder and I made extras to use as a boost of flavour for mushroom sauces.
Recently I flew up to Johannesburg alone. I had too much luggage for my carry-on bag, and not enough for the next size suitcase we own. This left me with the conundrum of working out how to transport everything I needed. I decided that a large handbag with a zip would do the trick. That way I would be able to check the carry-on bag onto the plane, and use the zipped handbag as my carry-on luggage. And use my travelling handbag for the usual collection of cell phone, iPad and wallet. I found a beach bag at Clicks that would work perfectly. And as it was not too pricey I didn’t mind the extra expense. I managed to get all the gifts and my clothing into my suitcase which left me with my toiletry bag. This I put into the beach bag, together with a cooler bag.
Today’s inspiration ♥ Recipe For Mushroom Custard ♥ can be found on Lavender and Lime Click To Tweet
My mom had asked for crayfish for dinner which I was taking up with me still frozen. This made the beach bag very heavy and I did not feel like lugging it around the airport. So I asked the gentleman who wraps the suitcases whether they could wrap my toiletry bag onto my suitcase. Which they did with pleasure. This was checked in and I was really amazed that nothing was damaged in my toiletry bag from being on the outside of the case. The only thing that happened was my electric toothbrush turned on. Meaning I had a flat battery when I tried to use it. I did not have my charger with me so I had to use the toothbrush like an ordinary one. What I did not take with me was this mushroom custard. It is perfect served with crayfish and packs a lot of flavour.
Click on the links for conversions and notes.
- 270 g mushrooms, roughly chopped
- 5 sprigs thyme, leaves picked
- 100 mls cream
- 10 mls mushroom powder
- 2 eggs
- 1 egg yolk
- Salt and freshly ground black pepper to season
- Olive oil for greasing
- Preheat the oven to 120° Celsius
- Place the mushrooms and thyme into a blender and blitz until finely chopped
- Add the cream and mushroom powder and blend on a slow setting until smooth
- Add the eggs and egg yolk and season generously and blend on a slow speed until you have a smooth purée
- Scrape down the sides and give it one more mix
- Grease 4 ramekins with olive oil
- Pour the custard into the ramekins until just below the rim
- Place the ramekins into a roasting pan and pour boiling water in to halfway up the ramekins
- Cover the roasting pan with tin foil
- Place into the oven and bake for 90 minutes
- Carefully remove and serve *