Mushroom Custard
Make this as a side dish when you want something that delivers a punch of flavour
Makes enough for: 2 people
Ingredients
- 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
Method
- 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 *
Notes
* you can cover each ramekin with tin foil and keep in the fridge to use as needed for sauces etc.