mushroom custards

How To Make mushroom custards

• 1

  Preheat oven to 300F. Butter 6 8-oz ramekins. Place ramekins in a baking pan with 3-4 inch high sides.
• 2

  Remove stems from mushrooms and chop them. Thinly slice muchrooms. Fill each ramekin to the top with mushroom slices. Chop any remaining mushroom slices and reserve.
• 3

  Heat half-and-half in a heavy saucepan with the garlic, chopped mushroom stems (and any reserved chopped mushrooms), paprika, cayenne and thyme. Stir in the bouillon. Let the mixture simmer for 8 minutes. Pour mixture (in batches) into a blender container and puree. Pour back into pan and remove from heat.
• 4

  Whisk eggs together and pour into saucepan with mushroom mixture and whisk to combine.
• 5

  Pour mixture into each ramekin and pour boiling water halfway up sides of ramekins. Put baking pan in oven and bake 35 minutes. The custards are done when a knife inserted in center comes out clean.
• 6

  Sprinkle each ramekin with chopped parsley. Serve warm with garlic toast points. (Use thick white sandwich bread cut into triangles or 2-inch wide slices, brush with oil and garlic and toasted in oven.)
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