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🍽️ Creamy Mushroom Custard Cups

226 kcal · 30 min · 4 servings

Ingredients

• 100 g chanterelles
• 1 shallot
• 1 tbsp butter
• 400 ml milk
• 3 eggs
• 2 egg yolks
• salt
• pepper (from the mill)
• 6 molds (with approx. 150 ml capacity)
• butter (for the molds)
• 1 tbsp chive rings

Instructions

1. 1. Clean the mushrooms and cut them into small pieces.
2. 2. Peel the shallot and chop it very finely.
3. 3. Heat some butter in a pan.
4. 4. Add the chopped shallot to the hot butter and sauté it briefly.
5. 5. Add the mushrooms to the pan.
6. 6. Fry the mushrooms for a few minutes.
7. 7. Season the mushroom mixture with salt and pepper.
8. 8. Bring the milk to a boil in a pot.
9. 9. Whisk the eggs and egg yolks well in a separate bowl.
10. 10. Do not beat the eggs until frothy, just until smooth.
11. 11. Stir the hot milk slowly and gradually into the eggs.
12. 12. Season the egg milk with salt and pepper.
13. 13. Butter the small molds (custard cups).
14. 14. Distribute the fried mushrooms evenly on the bottom of the molds.
15. 15. Fill the molds with the egg milk.
16. 16. Place the molds into a large baking dish.
17. 17. Pour hot water with about 80 degrees Celsius into the baking dish.
18. 18. Preheat the oven to 200 degrees Celsius.
19. 19. Put the baking dish into the preheated oven.
20. 20. Bake the custards for about 25 minutes until they are set.
21. 21. Let the custards cool down in the molds.
22. 22. Sprinkle the finished custards with fresh chives.
23. 23. Serve the custards warm or cold.

Nutrition per serving

• kcal: 226
• Protein: 11 g · Fett/Fat: 18 g · Carbs: 6 g