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Egg Custard with Morel Mushrooms
Egg Custard With Morel Mushrooms
Ingredients
Serves 6
- 2 tbsps. unsalted butter
- 1 tsp minced shallot
- 1 cup fresh morels, rinsed, drained and coarsely chopped
- 6 large eggs
- 3/4 cup heavy cream
- 1/2 cup fresh bread crumbs
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
- 1 tsp chopped fresh thyme
- 1 tsp grated black truffle (optional)
Method
- Preheat the oven to 375 degrees F
- Butter six individual custard cups or ramekins and set aside
- Melt the butter in a medium skillet
- Add the shallot and saute for 2-3 minutes, until softened
- Add the morels and saute for about 3-4 minutes longer, until just cooked through
- Allow to cool slightly
- Whisk together the eggs and heavy cream in a medium mixing bowl
- Fold in the bread crumbs, thyme, salt, pepper and mushrooms
- Divide the mixture among the 6 custard cups
- Place the cups in a 9 x 13-inch baking pan and pour boiling water in until it reaches halfway up the sides of the cups
- Bake for 15-18 minutes, or until the custards are puffed and the centers are firm
- Sprinkle black truffle evenly over the custards (if using) to serve
- Wild Morel Mushrooms
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