Baked Mushroom Custard

This recipe provides a basic and versatile custard that can be easily customized to suit your preferences. With just a few simple ingredients, you can create a creamy and flavorful dish that can be enjoyed as a side or a main course. The preparation time is relatively short, and the custard can be baked to perfection in under an hour.

MAKES: 4 to 6 servings

TIME: 45 minutes

INGREDIENTS:

• 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 of cayenne
• 1/2 teaspoon salt

INSTRUCTIONS:

1. Put the butter in a medium skillet over medium-high heat. Once melted, add the shallot and cook for about a minute until softened.
2. Add the mushrooms to the skillet and cook for approximately 5 minutes until they become tender. Reduce the heat slightly.
3. Pour in the cream and add the optional sprig of fresh thyme. Cook for a couple more minutes until the mixture begins to steam.
4. Preheat the oven to 300°F (150°C) and bring a kettle of water to a boil.
5. In a medium bowl, whisk or beat together the eggs, cayenne, and salt until well blended. Remove the thyme from the skillet and gradually add the cream mixture to the egg mixture, whisking constantly.
6. Pour the custard mixture into a 1-quart dish or divide it into 4 to 6 small ramekins or custard cups.
7. Place the dish or ramekins in a baking pan and pour hot water into the pan, filling it to about 1 inch below the top of the dish or ramekins.
8. Bake the custard until it is slightly jiggly in the middle, with the center not fully set. The baking time is approximately 30 to 40 minutes for ramekins, and slightly longer for a baking dish. Adjust the time according to your preference, considering that cream sets faster than milk.
9. Serve the custard warm, at room temperature, or chilled within a few hours of baking.

VARIATIONS:

• Baked Cheesy Custard: For a delightful cheesy twist, add 1/2 cup finely grated Parmesan, Emmental, Gruyère, cheddar, Jack, or goat cheese to the heated cream. Stir until the cheese melts. You can omit the shallot and mushrooms if desired.
• Baked Roasted Garlic Custard: Skip the shallot and mushrooms. Instead, incorporate 4 to 8 cloves of Roasted Garlic into a paste and add it to the egg mixture.

TIPS:

• When sautéing the shallot and mushrooms, make sure to cook them until they are softened and tender. This helps enhance the flavors in the custard.
• If you prefer a smoother texture, you can strain the custard mixture before pouring it into the baking dish or ramekins. This helps remove any lumps or bits of mushroom for a smoother final result.
• Be cautious not to overbake the custard. Keep an eye on it during the baking process to ensure it is slightly jiggly in the center but not fully set. This will give you a creamy and luscious texture.
• Experiment with different types of cheeses to customize the flavor of your custard. Choose a cheese that melts easily and complements the other ingredients.
• If you want to add a deeper flavor to the custard, consider incorporating roasted garlic paste. It adds a delicious savory note to the dish.
• Serve the custard warm, at room temperature, or chilled according to your preference. It can be enjoyed as a side dish with roasted meats, as a light lunch with a side salad, or as an appetizer at a dinner party.