Egg Custard with Morel Mushrooms Recipe

Egg Custard With Morel Mushrooms Recipe

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

1. Preheat the oven to 375 degrees F
2. Butter six individual custard cups or ramekins and set aside
3. Melt the butter in a medium skillet
4. Add the shallot and saute for 2-3 minutes, until softened
5. Add the morels and saute for about 3-4 minutes longer, until just cooked through
6. Allow to cool slightly
7. Whisk together the eggs and heavy cream in a medium mixing bowl
8. Fold in the bread crumbs, thyme, salt, pepper and mushrooms
9. Divide the mixture among the 6 custard cups
10. 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
11. Bake for 15-18 minutes, or until the custards are puffed and the centers are firm
12. Sprinkle black truffle evenly over the custards (if using) to serve
13. Wild Morel Mushrooms

Full List of Eggs Recipes
Full List of Custard Recipes