Fruit Custard With Condensed Milk

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

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