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Wild mushroom and saffron custards
Serves 6 Starters and mains
Ingredients
- 568ml carton double cream pinch saffron
- 2 whole eggs plus 4 yolks
- 1tbsp chopped tarragon about 30g butter
- 350g chanterelles or mixed wild mushrooms, carefully cleaned
- juice of ½ lemon
- parsley fettunta, to serve (see right)
Method
Preheat the oven to 150°C/300°F/ Gas 2. In a saucepan on top of the stove, heat the cream to just below boiling point, add the saffron and set aside. Meanwhile, beat the whole eggs and yolks together, add the tarragon and season well.
Melt the butter in a large frying pan and sauté the mushrooms over a gentle heat until just tender. Add the lemon juice, season well and cook until all the liquid has evaporated.
Whiz the egg mixture and cream together in a food processor until smooth. Pour the custard into 6 ramekins or teacups, divide all but a handful of the cooked mushrooms between them and transfer to a roasting tin. Pour hot water into the tin to come halfway up the sides of the moulds and bake for about 25 minutes.
Remove from the oven and scatter the remaining mushrooms over so that they peep prettily out of the finished custards. Return to the oven for a further 5 minutes, until the custards are set but still slightly wobbly in the centre.
Serve at once with the warm parsley fettunta.
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