Mushroom-Crème brûlée

Name: Mushroom-Crème brûlée
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 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

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

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
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
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
Deglaze with Madeira. Season with salt and pepper. Remove the pan from the stove.
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
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
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
Cut the remaining mushrooms into slices. Garnish crème brûlée with chervil and mushrooms.