Baked mushroom custard with toast
Photo by Babiche Martens
- Preheat oven to 160C. Grease 4 x 150ml ramekins. Heat a pan, add the butter then the garlic and thyme. Cook for two minutes then add the mushrooms, salt, pepper and nutmeg.
- Cook until all the juices have evaporated, then add the cream - Stir to combine, then remove from the heat.
- Puree the mushrooms until smooth then pour on to the eggs, mix well and check for seasoning.
- Pour the mixture into the ramekins. Bake in a bain marie by sitting the ramekins in a baking dish then pour water half way up the sides. Bake for 20 minutes or until just set.
Serve with slices of warm toast.