Baked Mushroom Custard
Instructions:
- This custard is pretty basic; see the first variation for an
even simpler one. Toss in a bit of cheese or fresh herbs,
especially chopped chives, chervil, or a bit of tarragon, to
add flavor.
- 1 tablespoon butter
- 2 tablespoons finely chopped shallot or onion
- 2 cups chopped shiitake, cremini, or button mushrooms (about 8 ounces)
- 2 cups cream, half-and-half, milk, or a combination
- 1 sprig fresh thyme (optional)
- 2 eggs plus 2 yolks
- Pinch cayenne
- 1/2 teaspoon salt
- Put the butter in a medium skillet over mediumhigh heat. When it melts, add the shallot and cook until softened, about a minute. Add the mushrooms and cook until tender, about 5 minutes. Lower the heat a bit, pour in the cream, add the thyme if you’re using it, and cook just until it begins to steam, a couple more minutes.
- Heat the oven to 300 F and bring a kettle of water to a boil. Put the eggs, cayenne, and salt in a medium bowl and whisk or beat until blended. Remove the thyme and gradually add the cream to the egg mixture, whisking constantly. Pour the mixture into a 1-quart dish or into 4 to 6 small ramekins or custard cups.
- Put the dish or ramekins in a baking pan and pour in hot water to within about 1 inch of the top of the dish or ramekins. Bake until the mixture is not quite set—it should jiggle a bit in the middle—30 to 40 minutes for ramekins, somewhat longer for a baking dish. Use your judgment; cream sets up faster than milk. Serve warm, at room temperature, or cold within a few hours of baking.
- Baked Cheesy Custard.
- A cheese that melts easily is best here: Add 1/2 cup finely grated Parmesan, Emmental, Gruyère, cheddar, Jack, or goat cheese; stir into the heated cream until melted. Omit the shallot and mushrooms if you like.
- Baked Roasted Garlic Custard.
- Omit the shallot and mushrooms. Add 4 to 8 cloves Roasted Garlic , peeled and smashed into a paste, to the egg mixture.