Cep creme brulee
Summary
| Yield | |
|---|---|
| Prep Time | 1 hour |
| Kind of Dish | starters |
| Dietary Info | vegetarian |
Description
A savoury version of the custardy treat
Ingredients
- 6 egg yolks separated
- 500 ml single cream
- 50 g dried ceps
- 1 bn parsley stalks
- 1 pn ground nutmeg
- 2 clv garlic
- 50 g parmesan
Instructions
Preheat the oven to 140c/ gas 1
Place the cream, parsley, ceps, nutmeg, (halved) garlic cloves, salt and pepper into a pan and heat slowly. Bring to just below the boil, turn the heat right down, and let simmer for ten minutes.
Meanwhile, place the egg yolks into a large bowl, and beat until thick and creamy.
Strain the cream infusion, and place it back on the heat to bring it back to the boil.
Slowly whisk the cream into the egg yolks, and continue whisking until the mixture thickens slightly.
Divide the custard between four oven-safe ramekins.
Place ramekins in a roasting dish. Pour about an inch of hot water into the roasting dish.
Pop the roasting dish into the centre of the oven, and bake for 30 - 45 minutes; until the creme brulees only barely wobble when gently shaken.
Grate the parmesan, and divide between the four creme brulees, sprinkling it evenly over their surface.
Melt the parmesan with a torch, or by popping the ramekins under a hot grill for a minute or two.
Notes
I served this with a strawberry, fennel and red pepper salad, with balsamic dressing.
I might add some thyme to the cream infusion, next time I make it. And I'd like to experiment with maybe mixing a tiny bit of cocoa powder to the parmesan.
Comments
"cep" means mushroom, right??
Yep, aka porcini or boletus edulis. It's a very tasty mushroom (possibly my favourite!) and keeps all its flavour when dried. I reckon that any dried mushroom would work.