Mushroom-Crème brûlée

AUTHOR
Brooke Calhoun
DIFFICULTY
very easy
RATING
3 3
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 3 Shallots
  • 600 g Mushrooms
  • 7-10 Tbsp juice of 1/2 lemon
  • 2 stem(s) Thyme
  • 4 TABLESPOONS Olive oil
  • 75 ml Madeira
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 100 g Whipped cream
  • 200 ml Milk
  • 3 Eggs (size M)
  • 50 g Parmesan cheese
  • 4 Stem(s) Chervil

Directions

  1. 1

    Peel and finely dice the shallots. Clean and clean the mushrooms and chop them finely, except for 4 pieces for garnishing. Sprinkle with lemon juice.

  2. 2

    Wash the thyme, shake dry and chop finely. Heat the oil in a pan. Steam shallots in it at low heat for about 3 minutes. Add chopped mushrooms and thyme. Fry over medium heat for about 10 minutes.

  3. 3

    Deglaze with Madeira. Season with salt and pepper. Remove the pan from the stove.

  4. 4

    Whisk cream, milk and eggs. Season with salt and pepper. Place the fried mushrooms in 6 ovenproof baking dishes (approx. 225 ml each). Pour egg cream over them. Place the ramekins in the fat pan of the oven.

  5. 5

    Pour on so much water that about 1/3 of the moulds are in water. Leave in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 30 minutes.

  6. 6

    Remove the moulds from the water bath. Pour off the water. Grate the Parmesan and spread it on the crème brûlée. Grill under the hot grill of the oven for 2-5 minutes until golden brown. Wash the chervil, shake dry.

  7. 7

    Cut the remaining mushrooms into slices. Garnish crème brûlée with chervil and mushrooms.

Nutrition Facts

KCAL
390 kcal
CARBS
10 g
FATS
28 g
PROTEINS
17 g